Cabbage & Pea Salad

A fresh and easy to make cabbage salad, that is a carrot free coleslaw with green peas and flavoured with fresh herbs and mustard. Mixed with a light and mayonnaise free coleslaw that uses my Mint yogurt dressing/dip  as a substitute. However, it is just as delicious without any dressing.

The salad is simple to make, and is tasty side to accompany a variety if meat and vegetables. Suggestion: Try I with roast chicken, and for vegetarians add this to your roasted sweet potato.

All the cabbage

Prep Time: 20 minutes                               Serves: 8


Cabbage & Pea Salad Ingredients

Half Small Red Cabbage thinly sliced

Half a small heart cabbage thinly sliced

200 g of frozen peas

Fresh Parsley

½ tsp of Salt

Freshly ground black pepper

1 tbsp of lemon juice

1 tbsp of Apple Cider vinegar

1 tbsp of olive oil

1 tsp Dijon mustard


Greek yogurt Dressing  

100g Greek yogurt

Juice of half a lemon

1 clove garlic crushed

Fresh Mint chopped

Fresh Parsley Chopped

Salt to taste

Black pepper to taste



  1. Boil the frozen peas until tender, drain and then fill with cold water to chill.
  2. Mix the lemon juice, vinegar, olive oil, Dijon mustard and salt together and add to the cabbage.
  3. Place the thinly sliced cabbages into the bowl and pour over the lemon dressing and stir.
  4. Drain the peas from the cold water and add to the salad.
  5. For the Greek yogurt dressing, combine all the ingredients together. Add to the salad, stir and serve (can also be enjoyed without)



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