Cabbage and Pea Salad Recipe
This cabbage and pea salad is a delicious addition to any meal. It is wonderful with everything from holiday meals to summer barbeques. I know it sounds like an odd combination, but trust me, you and your family will love it. I often buy a bag of coleslaw to save on having to chop the cabbage. Don't worry about the carrots in the cold slaw, it still tastes great. I hope you enjoy this recipe as much as I do.
Equipment
- Mixing bowl
- Cutting Board
- Knife
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.