Masters of kitchen
Why Cabbage and Pea Salad is a Hidden Gem
There’s something incredibly satisfying about a salad that snaps with every bite — and that’s exactly what cabbage and pea salad delivers. It’s crisp, refreshing, and loaded with bright, clean flavors that feel like a breath of fresh air on your plate. Nutritionally, this salad is a powerhouse: cabbage is rich in fiber and antioxidants, while peas bring in plant-based protein and a touch of sweetness.
I first discovered this combo during a spring picnic where everything else felt heavy or overly creamy. This simple mix of shredded cabbage and tender green peas dressed in a light vinaigrette stole the show. Since then, it’s become my go-to side for BBQs, potlucks, and even lazy lunch bowls. It comes together in minutes, stores beautifully, and offers endless room for personalization — which is why it deserves a spot in your salad rotation.
What Makes This Salad Special?
Unlike the traditional mayo-laden pea salads you might have grown up with, this version is all about freshness and crunch. It’s the kind of salad that tastes just as good (if not better) the next day, making it perfect for meal prepping or entertaining.
What sets this salad apart is its balance. The cabbage provides a sturdy, crisp base that holds up well, while the peas add bursts of sweetness and color. The dressing ties it all together — whether you go for something tangy, creamy, or spicy, it lets the ingredients shine without overpowering them.
Best of all? It’s incredibly customizable. You can keep it simple with just a few pantry staples or dress it up with herbs, seeds, or even cheese. This versatility means you can tailor it to fit any season, occasion, or dietary need. It’s light, bright, and always a crowd-pleaser.
Ingredients Overview & Key Flavor Notes
At its core, cabbage and pea salad is built on a handful of humble ingredients that come together to create something greater than the sum of its parts.
You’ll start with shredded green cabbage, which brings structure and crunch to every bite. Then come the green peas — either frozen and thawed or freshly blanched — adding a naturally sweet, tender contrast to the cabbage. The dressing is where you can get creative: a simple vinaigrette adds tang, while a creamy version can give it a more indulgent twist.
Want to elevate the flavor? Add-ins like thinly sliced red onions, shredded carrots, or crisp bacon bits can add depth and texture. For freshness, toss in chopped parsley, dill, or mint. These ingredients create a beautiful flavor harmony: crisp, sweet, tangy, and totally refreshing.
It’s a salad that works hard behind the scenes — no fancy ingredients required.
How to Make a Flavor-Packed Cabbage and Pea Salad Step by Step
Step 1: Shred the cabbage
Start with half a head of green cabbage. Remove the tough core and slice the leaves finely using a mandoline slicer or sharp knife. The goal is thin, even ribbons that are easy to eat and absorb the dressing well.
Pro tip: For maximum crunch, chill the cabbage in cold water for 10 minutes, then pat dry.
Step 2: Prepare the peas
If you’re using frozen peas, simply rinse them under warm water or leave them at room temperature to thaw, then drain and pat dry. If using fresh peas, blanch them quickly in boiling water (about 2 minutes), then transfer to an ice bath to stop cooking.
Step 3: Whisk your dressing
In a small bowl, combine your preferred ingredients — think olive oil, vinegar, lemon juice, Dijon mustard, or yogurt. Taste and adjust for seasoning with salt and pepper.
Pro tip: Add a pinch of sugar or honey if your vinegar is too sharp.
Step 4: Toss and chill
Combine the cabbage and peas in a large mixing bowl. Drizzle the dressing and toss to coat evenly. Cover and chill for at least 30 minutes before serving.
Storage note: This salad keeps well in the fridge for up to 3 days. It may even taste better after a few hours as the flavors meld.
Dressing Variations to Try
The beauty of cabbage and pea salad lies in how adaptable it is — especially when it comes to the dressing. Here are a few ideas depending on your taste and dietary preferences:
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Creamy option: Use plain Greek yogurt or sour cream as a base. Add a splash of apple cider vinegar, a teaspoon of Dijon mustard, salt, and freshly cracked pepper. This makes a great alternative to mayo without the heaviness.
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Vinaigrette version: Combine olive oil with white wine vinegar or lemon juice, a little honey or maple syrup, and a spoonful of mustard for emulsification. This is my go-to when I want a lighter, zesty flavor.
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Tangy twist: For extra zing, mix in Dijon mustard, a dash of pickle juice, or even capers. These add complexity and a pop of sharpness.
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Spicy lovers: Craving heat? Add chili flakes, sriracha, or a bit of horseradish. These work especially well with creamy dressings.
Tip: Always taste as you go! A well-balanced dressing should complement the cabbage’s natural bitterness and the peas’ sweetness — not drown them out.
Creative Add-In Ideas to Elevate Your Salad
If you love to play with textures and flavors, this salad offers plenty of room for upgrades. Try some of these tasty mix-ins to make your cabbage and pea salad more filling, colorful, or complex:
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Cheese it up: A sprinkle of crumbled feta or goat cheese adds creaminess and a salty punch.
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Add crunch: Toss in toasted sunflower seeds, pumpkin seeds, or even slivered almonds for extra bite.
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Fresh herbs: Add chopped parsley, mint, or dill to brighten things up and complement the greens.
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Color & tang: Pickled red onions or thinly sliced radishes lend a welcome acidity and a visual pop.
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Boost the protein: Stir in some cooked quinoa, white beans, or chickpeas to turn your salad into a satisfying main dish.
The base is flexible — just make sure not to overload it with too many bold flavors at once.
Nutritional Benefits of Eating Cabbage and Pea Salad Regularly
Absolutely! This salad is as nutrient-dense as it is delicious.
Cabbage is low in calories but rich in fiber, vitamin C, and antioxidants like sulforaphane. It’s great for digestion and immune health. Because it’s raw here, it retains all of its nutritional power.
Peas are an underrated superfood — full of plant-based protein, iron, vitamin K, and B vitamins. They also offer slow-digesting carbs, making this salad energizing and filling.
Depending on your choice of dressing, the salad can easily be made low-fat, vegan, or gluten-free. A vinaigrette version is naturally dairy-free and low in fat, while a yogurt-based dressing adds protein and creaminess without overwhelming the dish.
Best of all, you get a whole lot of flavor and texture without needing any processed ingredients or artificial additives. It’s a feel-good dish in every way.
Best Ways to Serve Cabbage and Pea Salad
This salad is the kind of dish that plays well with others — versatile, light, and flavorful. It’s ideal as a cold salad bar addition at gatherings, especially during spring and summer months. Its crisp texture offers a refreshing contrast to heavier dishes.
Grilled meats like chicken, salmon, or shrimp make the perfect pairing. You can also tuck a scoop into pita wraps or sandwiches for a crunchy twist. Think roasted veggie wraps, chicken shawarma, or even falafel pockets.
For picnics or meal prep, portion it into containers — it travels well and stays fresh. And if you love creating themed platters, make it part of a spring salad board with hummus, olives, pickled veggies, and crackers.
It’s one of those side dishes that never feels like an afterthought — it elevates the whole meal.
Make-Ahead, Storage, and Leftover Tips
One of the best things about this cabbage and pea salad is that it’s meal-prep friendly. You can make it up to a day in advance and the flavors will only deepen over time.
Store it in an airtight container in the fridge and it’ll stay fresh for up to 3 days. Because cabbage is a sturdy veggie, it won’t wilt quickly like lettuce, and actually improves as it soaks up the dressing.
If you’re using a creamy dressing, give it a good stir before serving to redistribute everything. For vinaigrette versions, you might want to add a fresh drizzle before eating to revive the flavor.
Tip: Keep any add-ins like nuts, seeds, or herbs separate until serving — they’ll retain their crunch and color better that way.
Common Mistakes to Avoid
This salad is simple, but a few common missteps can impact the texture and flavor. Here’s how to sidestep them:
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Overdressing: Cabbage holds dressing well, but too much can weigh it down and make it soggy. Start small and add more if needed.
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Not drying ingredients: If your cabbage or peas are wet, your dressing will slide off and dilute. Pat everything dry with paper towels before mixing.
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Too much onion: A little onion adds a nice bite, but too much can overpower the delicate balance of flavors. Slice thinly or opt for pickled onions to mellow the sharpness.
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Skipping salt: Even cold salads need proper seasoning. A pinch of salt makes the flavors pop — don’t forget it!
Master these simple steps, and you’ll always end up with a vibrant, crunchy, crave-worthy bowl.
Cabbage and Pea Salad FAQs
Can I use frozen peas in cabbage salad?
Yes — and they’re super convenient! Just thaw them at room temperature or rinse under warm water, then pat dry with a paper towel. No cooking required.
Is raw cabbage okay to eat in salad?
Absolutely. In fact, raw cabbage is incredibly nutritious and gives the salad that signature crunch. It’s rich in fiber, vitamin C, and compounds that support digestion.
What type of cabbage is best?
Green cabbage is the classic choice — it’s affordable, crisp, and mildly sweet. But you can definitely experiment with purple cabbage for color or Napa cabbage for a softer bite.
How do I keep cabbage from getting soggy?
Two tips:
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Salt it lightly and let it sit for 10–15 minutes, then squeeze out excess moisture.
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Add the dressing right before serving, especially if you’re making a big batch.
Can I make this salad vegan?
Yes! Simply use a plant-based yogurt for creamy versions or stick with an oil-based vinaigrette. The core ingredients — cabbage and peas — are naturally vegan and gluten-free.
Final Tips & Variations Recap
This is one of those recipes that feels fresh every time you make it. Whether you keep it minimal or load it with extra toppings, cabbage and pea salad is a total blank canvas.
Don’t be afraid to play with flavors — swap in seasonal herbs, try a new dressing, or toss in a handful of roasted seeds or cheese for contrast. In spring, use fresh peas if you can find them; in fall, go for heartier dressings and maybe a little apple or cranberry.
Pro tip: Leftovers are amazing tucked into wraps or layered in a sandwich with grilled meat or falafel. It adds crunch and brightness with zero effort.
This salad has a way of sneaking into your regular rotation — it’s easy, healthy, and always hits the spot.
You might just find yourself craving it again and again.
Cabbage and Pea Salad
Equipment
- Cutting board
- Chef’s knife or mandoline
- Mixing bowls
- Whisk
- Salad spinner or clean towel (for drying)
Ingredients
- 4 cups shredded green cabbage
- 1½ cups frozen green peas thawed or lightly blanched
- ¼ cup thinly sliced red onion optional
- 1 –2 tablespoons chopped fresh herbs parsley, dill, or mint
For Vinaigrette:
- 3 tablespoons olive oil
- 1½ tablespoons white wine vinegar or lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon honey or maple syrup
- Salt and pepper to taste
Optional Add-ins:
- ¼ cup shredded carrots
- 2 tablespoons sunflower seeds or pumpkin seeds
- 2 tablespoons crumbled feta or goat cheese
Instructions
- Shred the cabbage using a sharp knife or mandoline. Rinse and dry thoroughly.
- Thaw or blanch peas and pat dry.
- In a large bowl, combine cabbage, peas, red onion, and any optional mix-ins.
- In a separate bowl, whisk vinaigrette ingredients together until well combined.
- Pour dressing over the salad, toss well, and let sit for 30 minutes in the fridge for best flavor.
- Taste and adjust seasoning if needed before serving.
- Optional: Top with seeds, cheese, or herbs before serving.
Notes
- For a creamy version, swap vinaigrette with ¼ cup Greek yogurt + lemon juice + mustard.
- Salad improves after chilling — great for meal prep!
- Add chickpeas, cooked quinoa, or grilled chicken to turn it into a main dish.
- Store in an airtight container for up to 3 days in the fridge.
- Skip onions or use pickled ones for a milder flavor.