Not just another boring cabbage salad!!! Inspired by a salad made famous by Karen Martini, an Australian restauranteur and chef, this is made with cabbage, peas and mint tossed with parmesan, lemon and olive oil. A bit unique yet so familiar, and topped with a simple, tasty grilled chicken to make this a complete meal. Skip the chicken and peas and you have yourself a quick every-day cabbage salad!
It’s probably totally uncool to admit this, but I always have cabbage in the fridge. This only started once I “grew up” and realised a) how versatile cabbage is b) how quick it is to shred (e.g. compared to carrot) and c) how long it lasts in the fridge (weeks and weeks and weeks!). Then it became a part of my regular shop.
I bet I could blast off 10 quick uses for cabbage without barely taking a breath. Let’s try:
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Stir Fries (use my Chinese Stir Fry Sauce to make a Cabbage Stir Fry, add garlic and/or ginger, or add chicken and other veggies to make a complete stir fry! And don’t forget CHOW MEIN!);
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Coleslaw, Asian shredded salads (e.g. Chinese Chicken Salad)
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Soups! Shredded or chopped, Western and Asian ones (terrific to add greens into Chinese Noodle Soup);
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Sautéed cabbage with garlic and olive oil. Or add parmesan (so good, I make this often, super quick side);
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Adding veggies and bulk to omelettes (I do this often too);
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Into vegetarian casseroles and lasagnes – again, fantastic for adding healthy bulk because it melds well with other veggies and into sauces;
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Pickled (here’s a quick one used as a side in my Fish Tacos);
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Adding hidden veggies into things like Bolognese, Homemade Hamburger Helper and similar;
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Adding veggies into one pot rice dishes, like this every popular Baked Chicken and Rice.
OK, I did take a breath writing all that out, but you know what I mean. They just rolled right off my tongue. I mean, my keyboard. 😉
So for all those for whom cabbage is also a pantry staple – and if parmesan is also a staple – then there is every possibility you have everything you need to make this Lemon Parmesan Cabbage Salad. With chicken – if chicken is also a freezer staple!
I know the combination of peas and cabbage may sound a bit unique, but it is truly a fantastic combination. Think – crunchy fresh cabbage dressed with a lemon dressing with oomph from parmesan, combined with sweet pops of peas and a touch of freshness from mint.
Mint + peas are best mates, lemon and parmesan are friends with everyone.
So even if you have not tried the combination of cabbage, peas, mint, lemon and parmesan before, can you imagine that it is just so right??
This is not a salad combination I came up with myself. I think it was first made popular by Karen Martini, a popular Australian chef and restauranteur. The restaurant version uses loads more oil, and she has chilli in hers. And it’s absolutely terrific.
This is my home version that I’ve adapted to my taste (using much less oil!), adding a simple lemon marinated grilled chicken to make it a complete meal. Though actually, I make just the cabbage salad without the chicken more often because I always have the ingredients on hand.
Oh – and the other benefit is that the dressing isn’t made in a separate jar, it’s just drizzled right on the salad then tossed. Nice for lazy salads.
Oh – and another little tip. Yes, this is better made with freshly grated parmesan because it kind of dissolves into the salad. But it is still super tasty made with store bought grated parmesan, it just won’t dissolve fully. 🙂
Tell me – is it really uncool that I have cabbage in my fridge at all times?? – Nagi xx
PS Not that I mind being a dag. I’ll still be popping cabbage into my trolley every week!!!
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Lemon Parmesan Cabbage Salad with Grilled Chicken
Ingredients
Grilled Chicken:
- 2 small chicken breasts (150g/5oz each), 2 cm / 4/5" thick (or 1 large, cut in half horizontally)
- 1/4 cup soy sauce
- 2 tbsp lemon juice
- 1 tsp dried oregano
- 1 garlic clove , minced
- Black pepper
- 2 tsp olive oil
Cabbage Salad:
- 5 heaped cups shredded green cabbage
- 1/2 red onion , finely sliced
- 1 cup peas (fresh is always best, but I usually use frozen)
- 1 cup fresh mint leaves (lightly packed)
- 100 g / 3.5 oz freshly grated parmesan (about 1 heaped cup) (Note 2)
- 2 tbsp fresh lemon juice
- 1/4 cup / 60 ml extra virgin olive oil (good quality counts here!)
- Black pepper
Instructions
- If the chicken is much thicker than 2cm / 4/5", pound lightly or cut in half horizontally.
- Place the Grilled Chicken ingredients in a ziplock bag and set aside for 30 minutes to overnight.
- Use the oil to brush the grill, or heat oil in a skillet over medium high heat. Cook the chicken for 4 minutes on each side, then remove onto a plate. Cover loosely with foil, rest for 5 minutes, then slice thinly.
- Cook the peas in boiling water (or steam), drain then rinse under cold tap water to cool down.
- Place cabbage, peas, mint and onion in a bowl. Add parmesan, lemon juice, olive oil, and pepper.
- Toss well. Adjust salt to taste, add more parmesan if desired.
- Transfer to serving plates, top with chicken. Garnish with more parmesan and black pepper, then serve.
Recipe Notes:
Nutrition Information:
WATCH HOW TO MAKE IT
Lemon Parmesan Cabbage Salad with Grilled Chicken recipe video! Note: The recipe is scaled down a bit in the video because I couldn’t locate my usual large salad bowl. 🙂
LIFE OF DOZER
I’m guessing he is lusting after the chicken. Not the cabbage? Just a wild guess.
Eha says
Well, the only time I do not have cabbage at home is when I have run out of it! That said, I love the look of this and, in quite a simple way, it is somewhat different to what I usually cook!! Not surprised the idea originated in Karen Martini’s kitchen: the funny thing is I did not immediately take to her at the very early part of the century . . . seemed ‘just another chef’ amongst the plethora of brilliant Australian ones. Bought her first book, began cooking from it and kept on going back. Like her as a judge on MKR: fair but firm 🙂 ! Thanks for this: will be tried soonest . . . {Dozer: the meaty bits are on the other side: don’t be such lazybones!!]
Nagi says
You and me both! Re: Karen Martini, funny you say that, me too! I actually wasn’t a huge fan until I tried one of her salad recipes, then another salad….she does GREAT salads. She even manages to make a wicked canned tuna salad – that takes talent! 😉
Maggie says
I love getting your new recipes and I try and cook them all, will definitely be making this one tonight.
Nagi says
Oh wow Maggie, what a wonderful compliment! Thank you for trying so many of my recipes! N xx
Leah says
LOVE cabbage!! This is another must-do. I’d rather have cabbage than ice cream. Truth! 🙂
If Dozer is like my dog used to be, he’ll take the entire plate and enjoy. Immensely! 🙂
Nagi says
WHAAAAAT???? Cabbage over ICE CREAM?????????? (I’m shouting here, in case you didn’t guess! 😉 )
Jenn says
Nagi! You have done it again, taken something I would have never thought to pair together and made my mouth water. I love cabbage and ALWAYS have it on hand. I crisp my cabbage, lettuce, and celery when I buy them and get such great shelf life this way, extra extra weeks!
Nagi says
I never thought to crisp cabbage, I will have to try it! I do lettuce and celery, I do it as soon as I buy them. Force of habit! 🙂 N x
Dorothy Dunton says
Hi Nagi. I do not think it is strange at all that you have cabbage on hand. It is such a versatile vegetable as you mentioned. This salad sounds wonderful with all the textures and tastes going on. My side garden is overflowing with mint…once that stuff takes off there is no containing it!
Nagi says
I WISH I had that problem! The salty air even kills MINT!!!