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Cabbage, mint pea salad
4.6 from 5 votes

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. 
Prep Time15 mins
Total Time15 mins
Servings: 4


  • 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.


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


  • Store in an airtight container in the fridge.


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.

This is one of my personal faves. Let me know how you enjoy it, post a comment or rate this recipe below.