Cabbage and Pea Salad Recipe

This cabbage and pea salad is vibrant, crisp and fresh. I love the sweet pop of flavor from the peas and the easy zesty dressing. A must try cabbage salad! | natashaskitchen.com

This cabbage and pea salad is vibrant, crisp and fresh. You will love the sweet pop of flavor from the peas and the easy zesty dressing. The ingredients in this cabbage pea salad are simple but they come together in a marvelous way.

Our family makes this salad ALL THE TIME and my sister Tanya is particularly famous for it – her signature salad. Tanya gave me the idea of combining both cider vinegar and white vinegar for more flavor and I picked up the addition of peas from Luba, one of the ladies in our church who made this salad for a potluck.

This is one of those make again and again salads. It is easy, inexpensive and delicious!

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Ingredients for the Cabbage and Pea Salad:

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

This cabbage and pea salad is vibrant, crisp and fresh. I love the sweet pop of flavor from the peas and the easy zesty dressing. A must try cabbage salad! | natashaskitchen.com

How To Make Cabbage and Pea Salad:

1. Discard soft outer leaves of cabbage and thinly slice on a mandolin. Discard or eat the cores (we used to fight over the core as kids!) Transfer shredded cabbage to a large mixing bowl.

Note: You can use a knife but it is easiest to achieve the fine/thin strips of cabbage with a mandolin. Also, anytime you use a mandolin, protect your hands with these safety gloves.

Cabbage and Pea Salad-8

2. Add sliced cucumbers, thawed peas and green onion and toss lightly to combine.

This cabbage and pea salad is vibrant, crisp and fresh. I love the sweet pop of flavor from the peas and the easy zesty dressing. A must try cabbage salad! | natashaskitchen.com

This cabbage and pea salad is vibrant, crisp and fresh. I love the sweet pop of flavor from the peas and the easy zesty dressing. A must try cabbage salad! | natashaskitchen.com

3. 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 (p.s. these salad hands are very handy – no pun intended).

This cabbage and pea salad is vibrant, crisp and fresh. I love the sweet pop of flavor from the peas and the easy zesty dressing. A must try cabbage salad! | natashaskitchen.com

This cabbage and pea salad is vibrant, crisp and fresh. I love the sweet pop of flavor from the peas and the easy zesty dressing. A must try cabbage salad! | natashaskitchen.com

Cabbage and Pea Salad Recipe

4.55 from 11 votes
Prep Time: 20 minutes
Total Time: 20 minutes
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.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $6-$8
Servings: 6 to 8 servings as a side salad

Ingredients

  • 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

Instructions

  1. 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.
  2. Add sliced cucumbers, thawed peas and green onion and toss lightly to combine.
  3. 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.

Recipe Notes

You can use a knife to slice cabbage, but it is easiest to achieve the fine/thin strips of cabbage with a mandolin. Also, anytime you use a mandolin, protect your hands with safety gloves.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

This cabbage and pea salad is vibrant, crisp and fresh. I love the sweet pop of flavor from the peas and the easy zesty dressing. A must try cabbage salad! | natashaskitchen.com

What is your family’s go-to salad?

This cabbage and pea salad is vibrant, crisp and fresh. I love the sweet pop of flavor from the peas and the easy zesty dressing. A must try cabbage salad! | natashaskitchen.com

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Kristi Boughter
    May 28, 2018

    This salad is surprisingly good for as simple as it is. Very light and refreshing. My fiancé did the grocery shopping last week and picked up cabbage instead of romaine lettuce so I needed to find a use for it, and didn’t want to cook it an smell up my house. I did not have apple cider vinegar so I used red wine instead and then I came across some raw sunflower seeds in my pantry and thought “let me try these in the salad” and it added an extra texture and flavor that I rather enjoyed. Taking this to a Memorial Day party today. Reply

    • Natasha
      May 28, 2018

      Thank you Kristi for such a nice review, I’m so glad you like it 😀 Reply

  • August 11, 2017

    Excellent salad. I had cabbage and cucumber from the garden but no spring onions. So I used some very thinly sliced fresh white onion (i also had a fresh red onion but wanted to keep the green on green color). And had so used white wine vinegar. Frozen peas are always so surprisingly good. Basically your salad and it is very fresh, good and super healthy. Thanks. Reply

    • Natasha's Kitchen
      August 11, 2017

      My pleasure Sandy! Those are great substitutes. Thanks for sharing your review with other readers! Reply

  • Natalia
    July 19, 2017

    I love this salad, but it was too much vinegar for me. I followed your recipe exactly. Reply

    • Natasha
      natashaskitchen
      July 19, 2017

      Hi Natalia, did you use both cider and white vinegar? White vinegar is stronger in flavor so if you substitute, it would be stronger in flavor. Also, I have found that using less of the salad ingredients (like less cabbage), than what is called for in the recipe, might affect that. I hope that helps! 🙂 Reply

  • Cristina Sanchez
    July 1, 2017

    I made this salad many times, everyone in my familia love it!!, is sooo good and fresh!
    I love your site Natasha, I think is one of the best cooking sites, and your videos makes us feel like we were with you at home!! Reply

    • Natasha's Kitchen
      July 2, 2017

      YES! I’m so happy to hear how much everyone loves this recipe! Thank YOU for following and sharing your wonderful review! Reply

  • Jeanette
    June 15, 2017

    Sorry but I have to review!
    I did not like this recipe at all.
    I have used so many of your recipes and don’t give it a second thought but this one was an exception!
    I’ll continue to read and experiment!
    Best wishes. Reply

    • Natasha
      natashaskitchen
      June 15, 2017

      Hi Jeanette, I’m sorry to hear that. This one is a fairly common salad without any real unusual flavors – What did you not like about it? Did you change or substitute anything? Reply

  • Debbie
    March 4, 2017

    How long will this salad keep? Reply

    • Natasha
      natashaskitchen
      March 4, 2017

      Hi Debbie, we usually enjoy it the same day it is made because the salt in the dressing can cause it to release it’s juices and the cucumbers get soft the next day. It will still taste good the following day but it’s definitely best fresh 🙂 Reply

  • Hannah schauder
    January 16, 2017

    Thank you for this recipe! I just tried this out with my man and we are both just yummied to our cores!! Great for a quick and easy make ahead salad! Reply

    • Natasha's Kitchen
      January 16, 2017

      So glad to hear you both enjoyed it Hannah! 🙂 Reply

  • catherine Barrena
    November 9, 2016

    This salad is so refreshing. My family has been eating it everyday this week for lunch. I put the dressing on the salad mix in the morning and it is good to go for lunch. I added some dried cranberries for a little sweetness. Thank you for Budget Bytes for putting the link to this salad on your blog.
    Thank you! Reply

    • Natasha
      natashaskitchen
      November 9, 2016

      You are very welcome Catherine and I should try adding some cranberries myself 😀. Reply

  • Kitti
    July 5, 2016

    I made huge portions of this salad TWICE this past weekend. So refreshing and easy to boot. Reply

    • Natasha
      natashaskitchen
      July 5, 2016

      Kitti, you are on a roll with cooking this weekend! 🙂 I’m so glad you liked it enough to make it twice in one weekend! How awesome! 🙂 Reply

  • Tonya
    June 13, 2016

    Hey Natasha!!
    So I made this salad for this Sunday.. & guess what?! It turned out amazing! My family loved it! Thank you so much for helping me out step by step with the recipe. 😜 Reply

    • Natasha
      natashaskitchen
      June 13, 2016

      I’m so happy to hear that 😁, thank you for the wonderful review! Reply

  • Tonya
    June 11, 2016

    Hey Natasha, sorry for bothering with all my questions… So the frozen peas have cooking instructions on them.. Does that mean I have to cook them first & then add to salad? Or just thaw them? Or is there already cooked peas? Thanks! Reply

    • Natasha
      natashaskitchen
      June 11, 2016

      Tonya, just thaw the peas and add them to the salad 😀. Reply

      • Tonya
        June 11, 2016

        Lol.. Ok.. Thanks! Sorry for my dumb questions.. The question just came to my head when I read the label in front saying.. Cook thoroughly.. Do not just thaw… That’s when I was like.. Oh boy! I should ask Natasha! Haha. Well thanks again!! 😊 Reply

        • Natasha
          natashaskitchen
          June 11, 2016

          You’re so welcome! That’s a totally legitimate question. I use canned peas in my mayo-based salads like this crab salad and love them too 🙂 Reply

  • Tonya
    June 10, 2016

    Hey Natasha,

    This salad seams simple to make & yet looks yummy! But I do have a question.. According to the recipe you used frozen peas for this salad right? Would canned peas work too? Thanks! Reply

    • Natasha
      natashaskitchen
      June 10, 2016

      Hi Tonya, canned peas would not provide the same crisp texture or fresh flavor. I would definitely recommend frozen thawed peas for this, or fresh if you wish to use fresh peas. Reply

      • Tonya
        June 11, 2016

        Okie dokie.. Sounds good. Frozen it is.. Thanks Natasha for the quick respond! I’ll prob be making this salad tomorrow. 🙂 Reply

  • Lena Konovalchuk
    June 9, 2016

    Quick question.. Can you make this couple days ahead before serving Reply

    • Natasha
      natashaskitchen
      June 9, 2016

      Lena, this salad is best served shortly after making it. You can shred the lettuce and keep it in air tight container. Let me know how it turns out 😀. Reply

  • Tamara
    May 31, 2016

    You do not have the Nutritional Values of the salad do you? I’m ‘calorie counting’ and I made cabbage salad yesterday but slightly different Reply

    • Natasha
      natashaskitchen
      May 31, 2016

      Hi Tamara, I don’t but when I need to get nutritional information, I use the free recipe analyzer on caloriecount.com. I haven’t figured out a quick way to insert that into my blog posts yet and because I don’t have a bigger team (just my husband and I), we haven’t found the time to go through 600+ recipes to insert them. Reply

  • Nina
    May 17, 2016

    Hi Natasha, very good salad. I would like to tell you that my husband was chef in the Ukraine in some famous resort in Odessa they always put little sugar to any fresh greens salads. Try it in your plate and you will be surprise how it become more flower. Its just friendly note. Do not think something bad. All your kitchen is becoming mine. Thanks Reply

    • Natasha
      natashaskitchen
      May 18, 2016

      Thank you so much for sharing that tip! I will have to try that! Reply

  • Nataliya
    May 12, 2016

    Really good salad! Natasha, I’ve been making your recepies for some time now and all of them are very delicious. I wanted to also let you know that this Friday and Saturday there is a Russian food festival in Boise, didn’t know if you knew. Reply

    • Natasha
      natashaskitchen
      May 12, 2016

      I had no idea about that but I’m definitely going to look into it! Thank you for the tip!! 🙂 Reply

  • May 12, 2016

    This salad looks so delicious. My mother has used a similar dressing on cucumbers, but the addition of peas and cabbage is sure to be a hit with my family. My favorite part about this recipe is that it contains real, healthy food. Reply

    • Natasha
      natashaskitchen
      May 12, 2016

      Thanks Patti! Your mother was on to something! This would be awesome with just cucumbers also 🙂 Reply

  • Tzivia
    May 11, 2016

    Mmmmm yummmm wow Natasha another cool and colorful salad creation would it work adding in red onion and avocado also don’t know if everyone would like it with cider vinegar would red wine vinegar do the trick @ usual always keeping us updated and hungry lol Reply

    • Natasha
      natashaskitchen
      May 11, 2016

      I haven’t tried with red wine vinegar but I think it’s worth experimenting! I think red onion and avocado would be good in this salad. I love that you get creative with recipes! Reply

      • Tzivia
        May 12, 2016

        Oh ok then I guess it’s worth a shot gurl might work gotta scout out good quality kosher sunflower oil if not then olive oil it is yea it’s to get creative cooking and baking is in this Russian chicas blood gotta represent yeaaaaaa babyyyyyy Reply

  • Olga
    May 11, 2016

    Yumm, cabbage salads are my favorite! Can’t wait to try your version of it! Thank you Natasha! Reply

    • Natasha
      natashaskitchen
      May 11, 2016

      I love them too – I definitely think cabbage is an under-utilized veggie in the states. I hope you love this! Reply

  • Mt
    May 11, 2016

    I also like to add fresh dill to this salad 🙂 Reply

    • Natasha
      natashaskitchen
      May 11, 2016

      Mmm you really can’t go wrong with adding dill! Reply

  • May 10, 2016

    This salad looks good,I and my family love salads. What if I don’t have oil can I just put mayo instead? Reply

    • Natasha
      natashaskitchen
      May 11, 2016

      Hi Olga, I haven’t tried that substitution in this salad specifically so I’m not sure if it would work well. You can use other salad type of oils besides extra virgin olive oil. A sunflower oil would be a good choice also. Reply

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