Pea Cabbage Salad Recipes

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CABBAGE AND PEA SALAD RECIPE



Cabbage and Pea Salad Recipe image

This cabbage and pea salad is vibrant, crisp and fresh. You'll love the sweet pop of flavor from the peas and the easy zesty dressing.

Provided by Natasha Kravchuk

Categories     Easy

Time 20m

Number Of Ingredients 8

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

Steps:

  • Discard soft outer leaves of cabbage and thinly slice on a mandolin. Discard or eat the core. Transfer shredded cabbage to a large mixing bowl.
  • Add sliced cucumbers, thawed peas and green onion and toss lightly to combine.
  • Drizzle salad with 3 to 4 Tbsp oil, 2 Tbsp cider vinegar, 2 Tbsp white vinegar and toss to combine. Before serving, sprinkle with salt and pepper to taste (start with 1/2 tsp salt and 1/4 tsp black pepper and go up from there). You can also add more vinegar to taste if your cabbage was larger.

SNAP PEA AND CABBAGE SLAW



Snap Pea and Cabbage Slaw image

Provided by Sue Li

Categories     Side     Low Carb     Vegetarian     Kid-Friendly     Quick & Easy     Low Cal     Summer     Healthy     Cabbage     Sugar Snap Pea     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon honey
Kosher salt, freshly ground pepper
1/4 small red cabbage, thinly sliced
8 ounces sugar snap peas, thinly sliced crosswise
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint or basil

Steps:

  • Whisk oil, lemon juice, and honey in a large bowl; season with salt and pepper. Add cabbage, snap peas, parsley, and mint and toss to combine.
  • DO AHEAD: Vegetables can be cut and dressing can be made 8 hours ahead. Cover and chill separately. Toss vegetables and dressing together just before serving.

GLENDALEE'S BLACK-EYE PEA SALAD



GlendaLee's Black-Eye Pea Salad image

This is a dish that I am asked to make for potlucks, reunions, family get-togethers. There are never any leftovers except when I make it for myself. It is even better the next day. If I make it for myself, my next door neighbor always comes over and takes half of it home with her.

Provided by glendalee

Categories     Salad     Vegetable Salad Recipes

Time 1h20m

Yield 10

Number Of Ingredients 10

4 (15 ounce) cans black-eyed peas, rinsed and drained
1 large red onion, finely diced
1 large green bell pepper, seeded and finely diced
1 large tomato, seeded and finely diced
1 cup mayonnaise
2 tablespoons canola oil
2 tablespoons white vinegar
1 pinch white sugar, or to taste
salt and ground black pepper to taste
½ head cabbage, coarsely chopped

Steps:

  • Place black-eyed peas, onion, green bell pepper, tomato, mayonnaise, canola oil, white vinegar, sugar, salt, and black pepper in a large bowl; stir to evenly distribute mayonnaise.
  • Cover and refrigerate for at least 1 hour, preferably overnight.
  • Toss cabbage into black-eyed pea mixture just before serving.

Nutrition Facts : Calories 339.8 calories, Carbohydrate 30 g, Cholesterol 8.4 mg, Fat 21.3 g, Fiber 7.8 g, Protein 9.4 g, SaturatedFat 3.1 g, Sodium 639.9 mg, Sugar 3.7 g

ASIAN SUGAR SNAP PEAS AND CABBAGE



Asian Sugar Snap Peas and Cabbage image

Looking for a visually appealing and tasty addition to your Chinese New Year buffet? I recommend this simple salad starring crisp, sweet peas and crunchy cabbage. -Carole Resnick, Cleveland, Ohio

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 9

1 pound fresh sugar snap peas, trimmed
1/4 cup hoisin sauce
1/4 cup reduced-sodium soy sauce
2 tablespoons agave nectar
1 tablespoon lime juice
2 teaspoons rice vinegar
2 teaspoons Sriracha chili sauce or 1 teaspoon hot pepper sauce
8 Chinese or napa cabbage leaves, julienned
1 tablespoon sesame seeds, toasted

Steps:

  • In a large saucepan, bring 6 cups water to a boil. Add peas; cover and cook for 1-2 minutes. Drain and immediately place peas in ice water. Drain and pat dry., For dressing, in a small bowl, whisk the hoisin sauce, soy sauce, agave nectar, lime juice, vinegar and chili sauce. In a large serving bowl, combine the peas, cabbage and sesame seeds. Add dressing; toss to coat.

Nutrition Facts :

PEA & CABBAGE SALAD



Pea & Cabbage Salad image

Make and share this Pea & Cabbage Salad recipe from Food.com.

Provided by Henrys Kitchen

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

2 cups green cabbage, shredded or 2 cups green cabbage, chopped
1 (10 ounce) package frozen peas
1 green onion, finely chopped
1/4 cup sour cream
1/4 cup mayonnaise
1/4 teaspoon salt
1/4 teaspoon yellow curry powder
1/8 teaspoon black pepper
1 teaspoon prepared yellow mustard
1 teaspoon wine vinegar
1/4 cup red skinned Spanish peanut

Steps:

  • Rinse peas under hot water& drain well.
  • (I dry them with paper towel).
  • Put peas, cabbage & onion in serving bowl.
  • Mix remaining ingredients, except peanuts, in a separate bowl& pour over peas/cabbage/green onion.
  • Mix well & refrigerate.
  • Either top with peanuts before serving, or serve peanuts along side so people can take how much they want.
  • This can easily be doubled, tripled, etc.

Nutrition Facts : Calories 101.4, Fat 6.3, SaturatedFat 1.5, Cholesterol 5.7, Sodium 180.3, Carbohydrate 8.8, Fiber 2.5, Sugar 3.3, Protein 3.5

PEA SALAD



Pea Salad image

You'll need just five ingredients for this cool salad that's nicely sized for two people. "I like trying new recipes," shares Katie Anderson from Cheney, Washington. "When I found this salad, I loved it. It's really nice on those hot summer days."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 5

1-1/2 cups frozen peas, thawed
1/2 cup shredded cheddar cheese
2 tablespoons finely chopped onion
1/4 cup mayonnaise
1-1/2 teaspoons prepared mustard

Steps:

  • In a large bowl, combine the peas, cheese and onion. Stir in the mayonnaise and mustard. Cover and refrigerate until serving.

Nutrition Facts : Calories 389 calories, Fat 31g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 483mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 5g fiber), Protein 12g protein.

ROASTED CABBAGE CAESAR SALAD WITH CHICKPEAS



Roasted Cabbage Caesar Salad With Chickpeas image

This is not your usual Caesar salad. It forgoes the lettuce for wedges of roasted cabbage and replaces the croutons with roasted chickpeas. The Caesar dressing is a cheater's version, using store-bought mayonnaise instead of fresh egg yolks; roasted garlic adds creamy richness, while briny capers and lemon evoke traditional Caesar flavors. A hot oven and a heated sheet pan are your friends here - start heating as soon as you think about cooking this dish - ensuring that everything cooks quickly and evenly. The cabbage caramelizes on the outside while the interior retains crisp-tenderness, and the chickpeas become warm and creamy with just a bit of crunch. (If you want them crispier, roast for 10 to 15 minutes more.) To make this dish vegan, use plant-based mayonnaise and omit the Parmesan.

Provided by Hetty McKinnon

Categories     dinner, lunch, weeknight, salads and dressings, vegetables, appetizer, main course, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

2 (15-ounce) cans chickpeas, well drained, or 4 cups cooked chickpeas
1/2 cup extra-virgin olive oil, plus 2 to 3 tablespoons more
6 garlic cloves (1 peeled and 5 unpeeled)
1 lemon
Kosher salt (Diamond Crystal) and black pepper
2 1/2 to 3 pounds green cabbage (about 1 medium head), cut into 8 wedges, core intact so that the wedges stay together (see Tip)
1/2 cup mayonnaise
2 tablespoon capers, drained and finely chopped
Parmesan, shaved or grated, for serving
Handful of soft herbs, such as parsley or basil

Steps:

  • Heat the oven to 450 degrees, with one rack in the middle and one at the top. Place a sheet pan on the middle rack to heat.
  • In a shallow tray that will fit the chickpeas snugly in a single layer, add the chickpeas and ½ cup of extra virgin olive oil. (A 9-by-13-inch pan works well here.) Grate the peeled clove of garlic into the chickpeas. Using a vegetable peeler, peel 2 to 3 thick strips of rind from the lemon into the chickpeas. Season with ¾ teaspoon kosher salt and a good grind of black pepper, and stir. Place the chickpeas on the top rack of the oven and roast for 25 to 30 minutes, stirring once halfway through.
  • Place the cabbage wedges on a plate and drizzle with 2 to 3 tablespoons of olive oil, turning them to coat. Season with salt and black pepper. Take the hot sheet pan out of the oven and add the cabbage wedges, cut side down. Add the 5 unpeeled garlic cloves to the tray. Place on the middle rack and roast for 15 minutes.
  • Meanwhile, place the mayonnaise and capers into a small bowl. Cut the lemon, and squeeze the juice of one half into the bowl, and add 1 tablespoon of water. Whisk to combine. Taste and season with salt, if needed.
  • After 15 minutes, remove the tray of cabbage from the oven, flip the cabbage wedges, then return to the oven. Roast for another 8 to 10 minutes, until the cabbage is golden and tender. The chickpeas should be crispy in parts and ready, too.
  • Remove the tray of cabbage from the oven. (Remove the chickpeas from the oven or leave them there for a few more minutes to continue crisping while you finish the dressing.) Carefully remove the skin from the garlic, then smash them with the flat side of a knife until you have a paste. Add the garlic paste to the mayonnaise and capers, and stir. Taste and season with salt and black pepper, if needed.
  • To serve, place two cabbage wedges on a plate. Top with chickpeas and some of the chickpea roasting oil. Top with Caesar dressing, Parmesan and herbs. Squeeze the other lemon half over the top and serve.

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