Cabbage and Pea Salad
2 - Lunch, Salad
Ingredients
1 medium (2 to 2 1/2 lb) cabbage super finely sliced
1 english cucumber thinly sliced into half circles
1 bunch green onion or chives chopped
2 cups sweet peas thawed in cold water
3-4 tablespoons extra virgin olive oil or sunflower oil
2 tablespoons apple cider vinegar or to taste
2 tablespoons white vinegar or to taste
Salt and black pepper to taste
Description
This cabbage and pea salad is vibrant, crisp and fresh. You will love the sweet pop of flavor from the peas and the easy zesty dressing. The ingredients in this cabbage pea salad are simple but they come together in a marvelous way.
Our family makes this salad ALL THE TIME and my sister Tanya is particularly famous for it – her signature salad. Tanya gave me the idea of combining both cider vinegar and white vinegar for more flavor and I picked up the addition of peas from Luba, one of the ladies in our church who made this salad for a potluck.
This is one of those make again and again salads. It is easy, inexpensive and delicious!
Directions
Discard soft outer leaves of cabbage and thinly slice on a mandolin. Use a knife but it is easiest to achieve the fine/thin strips of cabbage with a mandolin.
Discard or eat the cores.
Transfer shredded cabbage to a large mixing bowl.
Add sliced cucumbers, thawed peas and green onion and toss lightly to combine.
Drizzle salad with 3 to 4 Tbsp oil, 2 Tbsp cider vinegar, 2 Tbsp white vinegar and toss to combine.
Before serving, sprinkle with salt and pepper to taste (start with 1/2 tsp salt and 1/4 tsp black pepper and go up from there).