Cabbage, Pea and Mint Salad

Cabbage, Pea and Mint Salad

Prep Time: 15

Total Time: 15

Servings:

This fresh and crunchy cabbage, pea, and mint salad is a light yet delicious side dish perfect for summer. With the sweetness of peas, the zing of radish, and the aromatic freshness of mint, it’s a quick salad that pairs well with almost any meal.

Ingredients

½ green cabbage (I used a sugarloaf) or ¼ of a large, finely shredded
75 g fresh peas (½ cup) you can use frozen blanched quickly in hot water or finely sliced snow peas
¼ bunch/s fresh mint leaves -picked off the stems
4 radish/s -halved and sliced thinly
50 g parmesan cheese (½ cup) finely grated

Dressing

2 tbsp lemon-infused olive oil (or extra virgin oilve oil)
1 tsp red wine vinegar (or raspberry vinegar is lovely too)
1 tsp lemon juice
¼ tsp sea salt

Instructions

In a large salad bowl combine the cabbage, peas, mint and radish.
Mix the ingredients for the dressing in a small bowl or shake in a jar.
Toss through the salad to coat it evenly.
Then mix through the parmesan and serve immediately.

Tip

To make ahead, combine the vegetables in a bowl and mix with the dressing and parmesan at the last minute.

Store

Store in an airtight container in the fridge.

Notes

Dairy-free and vegan

Replace the parmesan with ¼ cup ground macadamia nuts mixed with a tablespoon of nutritional yeast and a good pinch of sea salt.

Don't like the radish?

If you or your kids are not a fan of radish, slice them and then soak in lemon juice and a little sea salt for 10 minutes before adding to the salad. No heat and a divine citrus flavour is the result.

Extra veggies

I often also add red capsicum to this salad.

Note about Lemon oil

I like the Cobram Estate brand of lemon olive oil in most supermarkets. Otherwise just use regular olive oil.