Fresh Cabbage Pea Salad

Whether you’re planning a backyard BBQ, packing a picnic basket, or just need a quick weeknight side, this salad is a go-to winner. It’s fresh, fast, and endlessly customizable—you can keep it light with a vinaigrette or make it creamy and comforting with a mayo-based dressing.

It’s especially perfect during spring and summer, when you crave cool, crisp dishes that don’t require much cooking. Best of all, it stores well, making it a great make-ahead option for busy days or casual entertaining.

Why You’ll Love This Salad

This salad checks all the boxes: quick prep, simple ingredients, and big flavor.

It comes together in minutes and uses budget-friendly ingredients that are easy to find year-round. The crisp texture of the cabbage pairs perfectly with the soft bite of peas, and it absorbs flavor beautifully.

It’s ideal for BBQs, potlucks, or lunchbox sides, and it can stand on its own as a light lunch. Plus, it’s naturally vegetarian and super easy to make vegan by tweaking the dressing.

Once you try it, this salad just might earn a permanent spot in your meal rotation.

Ingredients Overview

Let’s break down what goes into a classic cabbage and pea salad.

At its core, you’ll need shredded cabbage, green peas, and a simple dressing. From there, the possibilities are wide open. You can add diced red onion, fresh herbs like parsley or dill, shredded carrots for color, or even toss in some crumbled cheese.

For the peas, both fresh and frozen work well. Just make sure frozen peas are fully thawed and patted dry. Avoid canned peas—they’re too soft and don’t bring that crisp bite.

You can use green cabbage, red cabbage, or a mix of both. Green cabbage has a mild flavor and is widely available, while red cabbage adds peppery notes and a stunning purple hue.

When it comes to dressings, you can go creamy with mayo or yogurt, or tangy with a lemon vinaigrette or apple cider vinegar base.

Tip: Use fresh lemon juice or apple cider vinegar to brighten the dressing and cut through the richness.

How to Make Cabbage and Pea Salad – Step-by-Step

This salad is all about fresh prep and quick assembly. Here’s how to make it:

1. Shred the cabbage:
Use a sharp knife or mandoline to thinly slice your cabbage. You’ll want about 4–5 cups. For extra tenderness, sprinkle with a pinch of salt and let it sit for 10–15 minutes, then squeeze out any excess moisture.

2. Prepare the peas:
If using frozen peas, let them thaw at room temperature or briefly blanch in boiling water for 30 seconds. Rinse under cold water and pat dry. Fresh peas can be used raw or blanched for just a minute.

3. Mix your dressing:
For a creamy version, whisk together mayo or Greek yogurt with lemon juice or vinegar, salt, pepper, and optional mustard or honey. For a vinaigrette, combine olive oil with vinegar, lemon juice, and your favorite herbs or spices.

4. Combine and toss:
In a large bowl, mix cabbage and peas with your dressing. Toss until well coated.

5. Chill before serving:
Cover and refrigerate the salad for at least 30 minutes. This softens the cabbage slightly and lets the flavors meld beautifully.

Pro Tip: Chilling the salad isn’t just for temperature—it’s what transforms the flavor from good to amazing!

Variations and Add-Ins

Want to mix things up? Here are some delicious ways to customize your cabbage and pea salad:

Add protein:

• Grilled or shredded chicken
• Roasted chickpeas or tofu cubes
• Hard-boiled eggs for a creamy twist

Boost the crunch:

• Toasted sunflower seeds or slivered almonds
• Crispy bacon bits or pancetta
• Croutons or crushed pita chips

Brighten the flavor:

• Chopped fresh herbs like dill, mint, cilantro, or parsley
• Thinly sliced scallions or red onions
• Shredded carrots or julienned bell peppers

International flair:

• Asian-inspired: Add sesame oil, soy sauce, and chili flakes
• Indian twist: Toss with a pinch of curry powder and fresh lime
• Mediterranean: Add crumbled feta, olives, and a lemon-herb vinaigrette

The beauty of this salad is that you can adapt it to whatever you have in the fridge. Just keep the base simple, and let your creativity (and your cravings) guide the rest.

Nutritional Highlights

This salad is as good for your body as it is for your tastebuds.

Cabbage is low in calories but rich in vitamins C and K, fiber, and powerful antioxidants—especially red cabbage, which is packed with anthocyanins.

Green peas offer a mild sweetness along with plant-based protein, folate, and iron. Together, they make a filling, fiber-rich combo that supports digestion and heart health.

If you’re watching your weight or blood sugar, this salad fits right in. It’s naturally gluten-free, easy to make diabetic-friendly, and offers tons of flavor with very little fat or sugar.

Best Occasions to Serve It

This salad shines in warm-weather settings like spring picnics, summer BBQs, or sunny weekend brunches. It’s a refreshing side that holds up beautifully on buffet tables, making it perfect for potlucks and cookouts.

Pair it with grilled meats, pulled pork sandwiches, burgers, or veggie skewers. It’s also fantastic tucked into a wrap or served over quinoa for a light lunch.

Because it tastes even better after sitting for a while, it’s an ideal make-ahead dish for entertaining or meal prep. Just pop it in the fridge and you’re ready to go!

Make-Ahead and Storage Tips

One of the best things about cabbage and pea salad? It’s a perfect make-ahead dish.

You can prepare it up to 24 hours in advance, and it actually tastes better after some time in the fridge. Just store it in an airtight container to lock in the flavor and keep everything crisp.

If you’re serving it at a gathering, make the salad in the morning and let it chill until showtime. For leftovers, it holds up well for 2 to 3 days—just give it a gentle toss before serving.

Important: Avoid freezing this salad. The peas lose their texture, and the cabbage can become limp and watery after thawing.

For meal prep, consider storing the dressing separately and combining just before eating for maximum crunch.

Common Mistakes to Avoid

Even a simple salad like this can go wrong without a few smart moves. Here are the top missteps to steer clear of:

• Overdressing the salad: Too much dressing can drown the veggies and turn everything soggy. Start small—you can always add more later.
• Not softening the cabbage slightly: Raw cabbage is very firm. Letting it rest with a little salt helps mellow the bite and improve texture.
• Skipping chill time: This salad needs at least 30 minutes in the fridge to let flavors meld and reduce the raw edge of cabbage.
• Using canned peas: They’re too soft and lack the bright, sweet flavor of fresh or frozen peas. Stick to frozen (thawed) or fresh peas for best results.

Avoid these, and you’ll be rewarded with a crisp, vibrant, and well-balanced dish every time.

Serving Suggestions & Pairings

Cabbage and pea salad is endlessly versatile when it comes to serving.

It’s a natural sidekick for grilled chicken, pulled pork, BBQ ribs, or baked potatoes. The crispness offers a great contrast to rich or smoky dishes.

Want to turn it into a full meal? Add a protein and serve it in:

• A whole wheat wrap
• A rice or quinoa bowl
• Alongside crusty bread and hummus

For presentation, garnish with a handful of microgreens, a sprinkle of crumbled feta, or a wedge of lemon on the side. These little touches make the salad feel special—whether you’re serving guests or just treating yourself.

It’s also a refreshing counterpoint to spicy dishes or anything heavy, and it’s ideal for packing in lunchboxes or prepping ahead for busy weeks.

FAQs

Can I use frozen peas instead of fresh?

Yes! Frozen peas are a great option. Just make sure to thaw them fully and pat them dry to avoid watering down the salad. They’ll still have that signature pop and sweet flavor.

Can I make this salad vegan?

Absolutely. Swap the dressing for a vegan mayo or go with a light vinaigrette made with lemon juice, olive oil, and herbs. The rest of the ingredients are naturally plant-based.

How long will it last in the fridge?

Your cabbage and pea salad will keep for 2 to 3 days in the refrigerator. Just store it in a sealed container and give it a quick toss before serving. The cabbage will soften over time but still hold up well.

What dressing works best?

That’s up to your taste! A creamy dressing (mayo or Greek yogurt with lemon juice) makes it rich and comforting, while a vinaigrette keeps things light and zingy. Both work beautifully.

Can I use purple cabbage instead of green?

Yes! Purple (or red) cabbage adds a lovely splash of color and a slightly more peppery taste. It’s especially eye-catching in spring and summer presentations.

Final Thoughts & Encouragement

Cabbage and pea salad proves that simple ingredients can make truly special dishes. It’s quick to prepare, refreshing, and endlessly flexible.

Whether you keep it classic or jazz it up with extras, this is a salad that fits effortlessly into everyday life—and special occasions too. Don’t be afraid to play with textures, colors, and flavors to make it your own.

Give it a try, and you’ll see why it’s become a favorite for so many home cooks.
Once you try this cabbage and pea salad, it’ll become your go-to side!

Print