For me, summer is all about the fresh produce that comes with it and while this salad uses veggies you can get any time of year, it’s cool crunch is perfect on a hot day. It’s a sturdier salad (thanks to the cabbage) so it’s perfect for a potluck, but it’s not weighed down with mayo. It’s light, it’s delicious, and it has so. much. crunch.
This salad is made up of just a handful of ingredients, but they all work together so well, even though you might not expect them to! There are of course cool and crunchy cucumbers, but the base is made up of finely shredded Napa cabbage, which I always prefer to sturdier cabbages when you’re eating it raw like this.
In addition to the green peas, it’s dressed up with some fresh dill and green onion. (It’s a very green salad.)
There’s no dressing to make here, just some olive oil and apple cider vinegar drizzled over before you toss everything together, but with the subtle anise flavor of the dill and the sharper green onion, you’ll never miss a heavier vinaigrette or creamy dressing.
It’s a simple salad, and it’s still plenty green, but it’s a tasty departure from your usual lettuce-based green salad. Easy to make, and with a great balance of flavors, there’s a lot to love here but the cool crunch will keep you coming back!
Cabbage Cucumber and Pea Salad
So. Much. Crunch.
Serves 6; 10 minutes to prepare
- 1 medium green cabbage, very finely sliced
- 1 English cucumber, halved and thinly sliced
- 1 bunch green onion, chopped
- 2 cups sweet peas, thawed if frozen
- 3 tablespoons extra virgin olive oil
- 4 tablespoons apple cider vinegar
- 3 tablespoons fresh dill, chopped
- Kosher salt and freshly ground black pepper, to taste
- In a large bowl, whisk together olive oil, vinegar, salt, and pepper.
- Discard outer leaves and core of cabbage before slicing very thinly. Place shredded cabbage in bowl with dressing.
- Add cucumbers, peas, green onion, and dill and toss to combine. Enjoy!
Recipe adapted from Natasha's Kitchen.