Cabbage, Pea and Mint Salad
This Cabbage, Pea and Mint Salad is such a delicious flavour combination - much nicer than a Coleslaw in my humble opinion.
- ½ green cabbage (I used a sugarloaf) or ¼ of a large, finely shredded
- 75 tbsp 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 -halved and sliced thinly
- 50 g parmesan cheese (½ cup) finely grated
- 2 tbsp lemon-infused olive oil (I like the Cobram Estate brand in most supermarkets)
- 1 tsp red wine vinegar (or raspberry vinegar is lovely too)
- 1 tsp lemon juice
- ¼ tsp sea salt
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.
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.
I often also add red capsicum to this salad.
This is one of my personal faves. Let me know how you enjoy it, post a comment or rate this recipe below.