Ingredients
Units
Scale
- 4 cups shredded green or red cabbage
- 1 cup green peas (fresh or thawed frozen)
- 1/4 cup red onion, finely chopped (optional)
- 2 tablespoons chopped fresh herbs (parsley or dill)
- 1/3 cup mayonnaise or Greek yogurt
- 1 tablespoon lemon juice or apple cider vinegar
- 1 teaspoon Dijon mustard (optional)
- Salt and pepper, to taste
Instructions
- Shred the cabbage and place it in a large bowl. Sprinkle with a pinch of salt and let sit for 10 minutes to soften. Squeeze out any excess moisture.
- Prepare the peas: if using frozen, thaw and pat dry; if fresh, blanch for 1 minute, then rinse with cold water and drain.
- In a separate bowl, whisk together mayonnaise or yogurt, lemon juice, mustard (if using), salt, and pepper to make the dressing.
- Add the peas, red onion, and herbs to the cabbage. Pour the dressing over the top and toss until everything is well coated.
- Cover and chill in the refrigerator for at least 30 minutes before serving for best flavor.
Notes
- Use a mix of red and green cabbage for color and texture contrast.
- For a vegan version, use plant-based mayo or a lemon vinaigrette.
- Add sunflower seeds, nuts, or cheese for extra texture and flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 minute
- Category: Salad
- Method: No-Cook / Light Blanching
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 4g
- Sodium: 190mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg