This is one of those salads where it only takes one bite to know that you could eat the entire bowl yourself as a meal instead of sharing it between 4 as a side. Adapted from a recipe by Karen Martini, a great Australian chef.
Servings: 4as side
Author: Nagi | RecipeTin Eats
1cupfrozen peas, blanched
3cupsgreen or white cabbage, finely sliced
1/2cupmint leaves(loosely packed)
1/2cupparsley leaves(loosely packed)
4radishes, finely sliced
3tbspextra virgin olive oil
Reserve 1 tbsp of the parmesan cheese as garnish.
Place all ingredients in a bowl and toss gently to combine.
Allow to sit for 5 minutes to allow the cabbage to wilt slightly.
Adjust seasoning with extra salt and pepper (if required), garnish with reserved 1 tbsp parmesan cheese and serve.
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.