Pea, Cabbage, Parmesan and Mint Salad
Prep
10m
·
Total
10m
About This Recipe
This refreshing pea, cabbage, parmesan, and mint salad is perfect for a light and nutritious meal. With a zesty lemon dressing, crunchy radishes, and flavorful parmesan, it's a delicious way to enjoy your greens.
Ingredients
(Servings:
4)
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
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Calories266kcal13%
-
Fat16g24%
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Saturated Fat4g20%
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Carbohydrates15g5%
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Fiber4g16%
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Sugar7g14%
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Protein14g28%
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Cholesterol15mg5%
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Sodium380mg15%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Fresh vs frozen peas - with the flavours of the dressing I do not think most people could tell the difference so I recommend using frozen peas which is much more cost (and time) efficient.
2. If you do not like or do not have radish, you can substitute with 1/2 a small red/spanish onion, very finely sliced (or 1/4 large). The radish not only adds colour but also freshness to the salad.
3. To make ahead, keep the dressing ingredients and parmesan separate from the salad ingredients and keep refrigerated for up to 24 hours. Keep the radish under the cabbage so they don't brown.
4. The dressed salad can be made ahead up to 4 hours.
5. Adapted from a recipe from Mr Wolf restaurant in Melbourne, Australia, by Karen Martini. I reduced the quantity of oil and parmesan cheese and converted ingredient quantities into cups which I find more convenient to use.
6. Nutrition per serving.
2. If you do not like or do not have radish, you can substitute with 1/2 a small red/spanish onion, very finely sliced (or 1/4 large). The radish not only adds colour but also freshness to the salad.
3. To make ahead, keep the dressing ingredients and parmesan separate from the salad ingredients and keep refrigerated for up to 24 hours. Keep the radish under the cabbage so they don't brown.
4. The dressed salad can be made ahead up to 4 hours.
5. Adapted from a recipe from Mr Wolf restaurant in Melbourne, Australia, by Karen Martini. I reduced the quantity of oil and parmesan cheese and converted ingredient quantities into cups which I find more convenient to use.
6. Nutrition per serving.
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