This cabbage and pea salad is one of those recipes I grew up seeing at family gatherings. It might not sound exciting at first, but once you try it, you understand why it keeps showing up at holidays, potlucks, and summer barbecues. It is creamy, slightly tangy, and has just the right amount of crunch.
I often take a shortcut and use a bag of coleslaw mix when I do not feel like shredding a full head of cabbage. Even with the carrots mixed in, the flavor still turns out exactly how I like it. It is simple, dependable, and always gets finished quickly.
Table of Contents
Why You’ll Love This Recipe?
• Quick to Prepare: Ready in just 20 minutes.
• Simple Ingredients: Everyday produce and pantry staples.
• Creamy and Crunchy: A great texture combination.
• Perfect for Gatherings: Easy to double for a crowd.
• Budget Friendly: Uses affordable ingredients.
• Customizable: Add extra vegetables or toppings.
• Make-Ahead Friendly: Tastes even better after chilling.
Chef’s Pro Tips for Perfect Results
• Slice cabbage thinly: Thinner shreds absorb dressing better.
• Finely chop the onion: Prevents overpowering bites.
• Use fresh lemon juice: It brightens the mayonnaise dressing.
• Chill before serving: Letting it rest enhances flavor.
• Season gradually: Taste before adding extra salt.
Kitchen Tools You’ll Need
- Mixing bowl
- Cutting board
- Sharp knife
- Grater for carrot
- Small bowl for dressing
Ingredients in This Recipe
- 1 head Cabbage thinly sliced or shredded
- 1 cup Fresh or frozen peas
- 1/2 Red onion finely chopped
- 1 Carrot grated
- 1/2 cup Mayonnaise
- Juice of 1 lemon
- Salt and pepper to taste
- Bacon bits or sunflower seeds for crunch Optional
Ingredient Substitutions
• Coleslaw mix instead of whole cabbage: Saves time and works perfectly.
• Greek yogurt for part of the mayonnaise: Lightens the dressing.
• Green onions instead of red onion: Milder flavor.
• Apple cider vinegar instead of lemon juice: Tangy alternative.
• Chopped celery for extra crunch: Adds texture variety.
Ingredient Spotlight
• Cabbage: Choose a firm, heavy head with crisp leaves. Thin slicing keeps the texture pleasant and not overly tough.
• Peas: Fresh peas add brightness, but frozen peas work well once thawed and drained. They bring gentle sweetness that balances the creamy dressing.
Cabbage and Pea Salad Recipe
Equipment
- Mixing bowl
- Cutting Board
- Sharp Knife
- Grater for carrot
- Small bowl (for dressing)
Ingredients
- 1 head Cabbage thinly sliced or shredded
- 1 cup Fresh or frozen peas
- 1/2 Red onion finely chopped
- 1 Carrot grated
- 1/2 cup Mayonnaise
- Juice of 1 lemon
- Salt and pepper to taste
- Bacon bits or sunflower seeds for crunch Optional
Instructions
- First, wash the cabbage and dry it with a towel.
- Then, cut the cabbage into thin pieces.
- Put the cabbage in a big bowl.
- Add the peas, chopped onion, and grated carrot to the bowl.
- Mix mayonnaise and lemon juice in a small bowl to make the dressing.
- Pour the dressing over the veggies in the big bowl.
- Mix everything together well.
- Sprinkle salt and pepper to taste.
- If you like, add bacon bits or sunflower seeds for extra flavor.
- You can eat it right away or put it in the fridge for a while to make it colder before eating. Enjoy your salad!
Notes
- Before cooking, soak the peas in water for a bit to remove any ice and start thawing them. This helps them cook evenly without getting too mushy.
- You can add more veggies like bell peppers or celery to make the salad more interesting.
- Let the salad sit in the fridge for a while before eating. This makes the flavors blend together better.
- Enjoy the salad with grilled chicken, fish, or tofu for a full meal.
- If you have leftovers, you can keep them in the fridge for up to two days, but it’s tastiest when fresh.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 360 kcal |
| Carbohydrates | 68g |
| Protein | 25g |
| Fat | 7g |
| Fibre | 27g |
| Sugar | 11g |
| Potassium | 1168mg |
| Calcium | 99mg |
| Iron | 3mg |
Texture & Flavor Secrets
The key to this salad is balance. The cabbage provides crunch, the peas add soft sweetness, and the creamy lemon dressing ties everything together. Letting it chill allows the cabbage to soften slightly while still keeping its structure.
Cooking Tips & Tricks
- If using frozen peas, soak them briefly in cool water to thaw and drain well.
- Massage the cabbage lightly with your hands before adding dressing to soften it slightly.
- Taste the dressing before mixing to adjust lemon or salt.
- For extra flavor, let it sit in the fridge for 30 to 60 minutes.
What to Avoid?
• Thick cabbage slices that are hard to chew.
• Adding too much mayonnaise at once.
• Skipping seasoning adjustments after mixing.
• Using watery peas without draining properly.
Make-Ahead and Storage Tips
• Refrigerate for at least 30 minutes before serving for best flavor.
• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Stir before serving if it has been sitting.
What To Serve With This Dish
Creative Leftover Transformations
- Use as a sandwich or wrap filling.
- Add to tacos for crunch.
- Toss into cooked pasta for a quick pasta salad.
- Serve over greens for a larger salad bowl.
Additional Tips
• Add chopped bell peppers for extra color.
• Adjust lemon juice to taste preference.
• Use fresh cabbage for best crunch.
• Serve chilled for a refreshing side.
Make It a Showstopper
Serve the salad in a large bowl topped with a sprinkle of finely chopped fresh herbs and a light scattering of sunflower seeds for added texture. The contrast of green peas, orange carrot, and purple onion makes it visually inviting on any table.
Variations to Try
• Lighter Version: Replace half the mayonnaise with Greek yogurt.
• Herb Boost: Add fresh dill or parsley.
• Sweet Twist: Stir in a teaspoon of honey to the dressing.
• Extra Crunch: Add chopped celery or almonds.
• Protein Addition: Mix in diced grilled chicken for a fuller meal.
FAQ’s
- Can I use bagged coleslaw mix?
Yes, it saves time and works perfectly. - Do I need to cook the peas?
No, just thaw frozen peas and drain them well. - Can I make this ahead of time?
Yes, it tastes better after chilling for a while. - How long does it last in the fridge?
Up to 2 days in an airtight container. - Can I reduce the mayonnaise?
Yes, adjust to your taste or substitute part with yogurt. - What can I use instead of lemon juice?
Apple cider vinegar works well. - Is this salad gluten free?
Yes, all ingredients are naturally gluten free. - Can I add other vegetables?
Yes, bell peppers or celery are great additions. - Why does it taste better chilled?
Chilling allows the flavors to blend and soften the cabbage slightly. - Can I add protein to make it a meal?
Yes, grilled chicken or tofu pairs nicely.
