Pea Cabbage Salad
Crisp, vibrant, and irresistibly creamy, this Pea Cabbage Salad is the ultimate side dish for any occasion. Packed with shredded green cabbage, sweet green peas, carrots, and a touch of zesty red onion, this salad boasts a refreshing crunch in every bite. The dressing—an irresistible blend of mayonnaise, Greek yogurt, apple cider vinegar, honey, and Dijon mustard—brings a tangy sweetness that's perfectly balanced by a sprinkle of fresh parsley. Quick and easy to prepare in just 15 minutes, it’s a healthy, flavor-packed option for picnics, barbecues, or light lunches. Serve it chilled to let the vibrant flavors truly shine. Perfect for those searching for a wholesome, veggie-packed salad recipe that’s both satisfying and nutrient-rich!
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Recipe Information
Ingredients
- 4 cups (shredded) Green cabbage
- 1 cup (thawed) Frozen green peas
- 1 medium (shredded) Carrot
- 0.25 cup (finely diced) Red onion
- 0.5 cup Mayonnaise
- 0.25 cup Plain Greek yogurt
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons (chopped) Fresh parsley
Instructions
Start by preparing the vegetables. Shred the green cabbage into thin strips, using a sharp knife or a mandoline slicer. Measure out 4 cups and place it in a large mixing bowl.
Thaw 1 cup of frozen green peas by rinsing them under lukewarm water. Pat them dry with a clean paper towel and add to the bowl with the cabbage.
Peel and shred the carrot using a box grater or food processor. Add the shredded carrot to the bowl.
Finely dice 1/4 cup of red onion and mix it into the bowl with the cabbage, peas, and carrot.
Prepare the dressing in a separate smaller bowl. Combine 1/2 cup of mayonnaise, 1/4 cup of plain Greek yogurt, 1 tablespoon of apple cider vinegar, 1 tablespoon of honey, and 1 teaspoon of Dijon mustard.
Season the dressing with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Whisk everything together until the dressing is smooth and well blended.
Pour the dressing over the cabbage mixture in the large mixing bowl. Use a spatula or large spoon to toss everything together until the salad is evenly coated in the dressing.
Chop 2 tablespoons of fresh parsley and sprinkle it over the salad. Toss lightly to incorporate.
For best results, let the salad chill in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.
Serve chilled as a side dish or light meal. Enjoy your refreshing Pea Cabbage Salad!
Nutrition Facts
Calories |
299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 525 mg | 23% | |
| Total Carbohydrate | 18.3 g | 7% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 11.0 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 372 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
