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Cabbage And Pea Salad

Cabbage And Pea Salad

This salad of cabbage and peas is vivid, crisp, and flavorful. The sweet explosion of flavor from the peas, as well as the simple zesty dressing, will delight you.

  • 1 medium cabbage, 2 to 2 1/2 lb, extremely finely cut
  • 1 English cucumber, half-circled thinly sliced
  • 2 cups thawed sweet peas in cold water
  • 1 bunch chopped green onion or chives
  • 2 tablespoons apple cider vinegar (or more to taste)
  • 3–4 tablespoons extra virgin olive oil or sunflower oil
  • 2 Tablespoon white vinegar, or salt and pepper to taste
  • Season with salt and black pepper to taste.
  1. Remove the delicate outer leaves of the cabbage and slice thinly on a mandolin. The core can be discarded or eaten. Fill a large mixing bowl halfway with shredded cabbage.
  2. Toss lightly to mix sliced cucumbers, thawed peas, and green onion.
  3. Toss salad with 3 to 4 tablespoons oil, 2 tablespoons cider vinegar, and 2 tablespoons white vinegar. Season with salt and pepper to taste before serving (start with 1/2 teaspoon salt and 1/4 teaspoon black pepper and work your way up). If your cabbage is larger, you can add more vinegar to taste.