There’s something wildly satisfying about tossing together humble, fresh ingredients and ending up with a salad that steals the spotlight. This Cabbage and Pea Salad has been my go-to when I want something crisp, light, and sneakily good for the waistline—without feeling like I’m on a “diet.”
Packed with finely shredded cabbage, juicy cucumber slices, crunchy green onions, and bursts of sweet peas, it’s the kind of bowl that surprises you with how fast it disappears. I first made this salad on a warm spring afternoon when our garden peas were finally ready to harvest.
With some leftover cabbage in the fridge and a craving for something clean and crunchy, this combo just clicked. I added a splash of apple cider vinegar for brightness and a glug of olive oil to bring it all together. One bite, and it was officially on the repeat list.
This salad fits right in with lighter eating trends—high in fiber, low in calories, and oh-so-good for digestion. According to the USDA, cabbage is only about 22 calories per cup, making it one of the most weight-loss-friendly veggies out there.
For a complete spread, I love pairing it with a chilled glass of Strawberry Party Punch or some hearty Grilled Cabbage Steaks. Simple, fresh, and full of feel-good crunch.
Why You Will Be Hooked?
- It’s My Post-Weekend Reset: After heavy meals or indulgent weekends, I always come back to this salad. It’s fresh, crisp, and leaves me feeling light, not sluggish.
- Busy Week Lifesaver: I love that I can make it ahead and keep it in the fridge. It holds up for days and makes the perfect side for lunches, potlucks, or no-fuss dinners.
- Lemon Juice Swap = Game Changer: I’ve been replacing the white vinegar with lemon juice now and then. That bright, citrusy kick gives the salad a fresh edge that’s seriously addicting.
- Peas Finally Found Their Place: Honestly, I never loved sweet peas until this recipe. Their natural sweetness adds a fun pop of flavor that plays so well with the tangy cabbage.
- Helps Me Eat More Veggies (Without Trying So Hard) Let’s be real—getting in more greens can feel like a chore. But this one? It’s satisfying, crunchy, and yes—it’s helped me stay on track with my weight goals.
Cabbage and Pea Salad Recipe
Equipment
- Large mixing bowl
- Sharp knife
- Cutting board
- Measuring spoons
- Salad tongs or large spoon
- Small bowl (for mixing dressing – optional)
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 Tbsp extra virgin olive oil or sunflower oil
- 2 Tbsp apple cider vinegar or to taste
- 2 Tbsp white vinegar or to taste
- Salt and black pepper to taste
Instructions
- Finely slice the cabbage using a sharp knife or mandoline.
- Thinly slice the cucumber into half circles.
- Chop the green onions or chives.
- Thaw sweet peas in cold water, then drain.
- Add cabbage, cucumber, green onion, and peas to a large bowl.
- Drizzle in olive oil, apple cider vinegar, and white vinegar.
- Season with salt and black pepper to taste.
- Toss everything gently until well combined and serve fresh or chilled.
Nutrition Info:
| Nutrition | Value |
| Calories | 110kcal |
| Carbohydrates | 10g |
| Protein | 2g |
| Fat | 7g |
| Sugar | 4g |
| Sodium | 120mg |
Helpful Tips From My Kitchen to Yours!
- Use a mandoline for uniform texture: If you want that professional, deli-style crunch, a mandoline slicer makes the cabbage ultra-thin and evenly cut. Just be careful—those blades are no joke.
- Let it sit (just a bit): After tossing, let the salad rest for 10–15 minutes before serving. This softens the cabbage just enough and lets the dressing soak in without making it soggy.
- Go half-and-half with oils: I sometimes blend olive oil with a splash of sesame oil for a subtle nutty depth—it’s a game changer, especially if you’re pairing it with grilled dishes.
- Chill your peas just right: Thaw them in cold water instead of microwaving. This keeps their color bright and their texture snappy, which adds that fresh contrast to the cabbage.
- Double the dressing for next-day freshness: If you’re making this in advance, reserve a bit of extra dressing to freshen it up just before serving—it brings the salad back to life.
- Add texture with a topper: Toasted sunflower seeds, sliced almonds, or even crispy chickpeas add a fun crunch and bonus nutrients without messing with the core flavor.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
