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There is something truly delightful about the fresh burst of spring flavors captured in this Pea, Cabbage, Parmesan and Mint Salad Recipe. It combines crisp cabbage, tender sweet peas, fragrant mint, and the salty richness of Parmesan cheese, all brought together with a bright lemony dressing that dances on the palate. This salad is quick to prepare yet full of layers—refreshing, vibrant, and perfect for any occasion where you want a simple but sensational dish that celebrates fresh, wholesome ingredients.
Ingredients You’ll Need
This recipe shines in its simplicity. Each ingredient plays an important role, whether adding texture, color, or flavor, making the salad vibrant and well-balanced. Here’s what you’ll need to bring this dish to life:
- 1 cup frozen peas (blanched): Adds a sweet pop and tender bite that contrast beautifully with the cabbage.
- 3 cups green or white cabbage (finely sliced): Offers a crisp, refreshing crunch and a mild flavor that acts as the salad’s base.
- 1/2 cup mint leaves (loosely packed): Provides a fragrant herbal freshness that brightens every mouthful.
- 1/2 cup parsley leaves (loosely packed): Brings a fresh, slightly peppery note that enhances the overall herbaceous character.
- 4 radishes (finely sliced): Adds a subtle spiciness and a pop of cheerful red color.
- 1/3 cup Parmesan: Introduces a savory saltiness and creamy texture that ties all elements together.
- 2 tbsp lemon juice: Gives a tangy brightness that lifts and balances the richness of the cheese and oil.
- 3 tbsp extra virgin olive oil: Adds smoothness and richness, helping to meld all the flavors.
- 1/4 tsp salt: Enhances the natural flavors without overpowering any ingredient.
- Black pepper: Gives a gentle heat and depth to the finished salad.
How to Make Pea, Cabbage, Parmesan and Mint Salad Recipe
Step 1: Prepare the Cheese
Start by reserving 1 tablespoon of Parmesan cheese to be used as a final garnish—it’s the subtle flourish that really makes this salad feel special. The remaining cheese will be incorporated into the salad to infuse that lovely salty, nutty flavor throughout.
Step 2: Combine the Ingredients
Next, place the blanched peas, finely sliced cabbage, mint and parsley leaves, sliced radishes, the Parmesan (minus the reserved tablespoon), lemon juice, olive oil, salt, and a sprinkle of black pepper into a large bowl. Toss everything gently but thoroughly to ensure every bit of cabbage and pea is kissed by the dressing and seasoning.
Step 3: Let the Salad Meld
Allow the salad to rest for about 5 minutes at room temperature. This brief pause helps the cabbage wilt just slightly, softening its texture and allowing the flavors to marry beautifully. It’s a small step that makes a big difference in the final taste.
Step 4: Final Seasoning and Garnish
Before serving, give the salad a quick taste and adjust with any additional salt or black pepper if you like. Sprinkle the reserved tablespoon of Parmesan over the top—it adds a lovely finishing touch, both visually and flavor-wise. Now your salad is ready to be enjoyed!
How to Serve Pea, Cabbage, Parmesan and Mint Salad Recipe
Garnishes
Keep it simple with the reserved Parmesan sprinkled on top. For an extra touch, consider adding a few whole mint leaves or a light drizzle of olive oil right before serving. These small finishing touches highlight the freshness and make it look irresistible on the table.
Side Dishes
This salad pairs wonderfully with grilled chicken or fish, providing a fresh contrast to richer proteins. It also complements a hearty grain dish like quinoa or farro, or can be served alongside roasted vegetables for a wholesome and colorful meal.
Creative Ways to Present
For a stunning presentation, serve this Pea, Cabbage, Parmesan and Mint Salad Recipe in individual glass jars or on a platter lined with additional fresh mint leaves. You can also add some toasted nuts or seeds on top to introduce a crunchy texture that contrasts with the tender salad elements.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad in an airtight container in the refrigerator. Best enjoyed within 1 to 2 days, it will keep its vibrant flavors, though the cabbage might continue to soften slightly over time.
Freezing
This salad isn’t suited to freezing because both the cabbage and herbs lose their texture and freshness when frozen. For best results, enjoy it fresh or refrigerate for short-term storage.
Reheating
There’s no need to reheat this salad; it’s designed to be served chilled or at room temperature to preserve the crispness and the fresh flavors. Simply take it out of the fridge about 10 minutes before serving for the best experience.
FAQs
Can I use fresh peas instead of frozen?
Absolutely! Fresh peas are a wonderful substitution when in season. Simply blanch them briefly as you would with frozen peas to maintain their sweet flavor and tender texture.
Is there a substitute for Parmesan cheese?
If Parmesan isn’t available, aged Pecorino Romano works beautifully as a substitute, adding a slightly sharper, saltier flavor that pairs well with the fresh ingredients.
Can I add other vegetables to this salad?
Definitely! Thinly sliced cucumber or shaved fennel would add interesting textures and flavors while staying true to the salad’s fresh and light profile.
How long does this salad stay fresh?
For optimal freshness and flavor, enjoy within 1 or 2 days of preparation. The cabbage and herbs will start to wilt and lose their vibrant texture if kept longer.
Can I prepare the salad dressing separately?
Yes, you can whisk together the lemon juice, olive oil, salt, and pepper in advance and store it in the refrigerator. Add it to the salad last minute to keep the cabbage crisp and fresh.
Final Thoughts
This Pea, Cabbage, Parmesan and Mint Salad Recipe is a keeper—fresh, easy, and bursting with vibrant flavors that celebrate simple ingredients in the most delicious way. I encourage you to give it a try, whether as a quick lunch, a beautiful side, or a light meal on its own. Once you taste how wonderfully the peas, cabbage, Parmesan, and mint come together, this salad might just become one of your new favorites too!
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Pea, Cabbage, Parmesan and Mint Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A fresh and vibrant Pea, Cabbage, Parmesan, and Mint Salad that’s quick to prepare and perfect as a light side dish. This nutritious salad combines the crunch of cabbage and radishes with the sweetness of peas, aromatic mint and parsley, a tangy lemon dressing, and the savory depth of Parmesan cheese.
Ingredients
Salad Ingredients
- 1 cup frozen peas, blanched
- 3 cups green or white cabbage, finely sliced
- 1/2 cup mint leaves, loosely packed
- 1/2 cup parsley leaves, loosely packed
- 4 radishes, finely sliced
- 1/3 cup Parmesan cheese
Dressing
- 2 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- 1/4 tsp salt
- Black pepper to taste
Instructions
- Reserve Parmesan: Set aside 1 tablespoon of Parmesan cheese to be used as a garnish at the end.
- Combine Ingredients: In a large mixing bowl, add the blanched peas, finely sliced cabbage, mint leaves, parsley leaves, sliced radishes, remaining Parmesan, lemon juice, olive oil, salt, and black pepper.
- Toss Salad: Gently toss all the ingredients to evenly distribute the dressing and flavors without bruising the leaves.
- Let it Rest: Allow the salad to sit at room temperature for about 5 minutes. This resting time lets the cabbage wilt slightly, enhancing the texture and melding the flavors.
- Adjust Seasoning and Serve: Taste the salad and add extra salt or pepper if needed. Garnish with the reserved tablespoon of Parmesan cheese and serve fresh.
Notes
- Blanching the peas brightens their color and softens their texture without making them mushy.
- Use fresh, tender herbs like mint and parsley for the best flavor impact.
- This salad can be prepared ahead and refrigerated for up to 2 hours before serving but is best enjoyed fresh.
- For added crunch, consider sprinkling some toasted nuts or seeds on top.
