English Pea Salad Recipe

This English Pea Salad Recipe is just what we need to get Spring started and perfect for your Easter meal. Fresh green peas, shredded cabbage and a tangy dressing make this salad healthier than classic creamy pea salad made with mayonnaise, bacon and cheese.

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Healthy Cold Pea Salad – No Mayo

This green pea salad with vinegar dressing is a lighter version of the classic pea salad that is drenched in mayo. Just fresh green peas, cabbage and a tangy vinaigrette make this vegan pea salad simple and healthy.

You won’t even miss the bacon and cheese!

What Type Of Peas Do You Use In Pea Salad

I prefer to use fresh green English peas. Just pop them in boiling water 1-2 minutes then rinse with cold water and they are ready.

If you don’t have access to fresh peas, you can use frozen peas. You can’t achieve that great crisp texture with frozen peas but the flavor will still be great. Just thaw frozen peas and allow all excess liquid to drain.

How Long Will Pea Salad Last In The Fridge

This easily lasts 4-5 days in the refrigerator. This pea salad recipe is great for a make-ahead side dish because it actually tastes better if the flavors can blend overnight.

What Do You Serve Pea Salad With

This pea salad is great for an Easter or holiday feast. Here are a few holiday recipes to serve alongside: Orange Honey Baked Ham, Pineapple Honey Glazed Ham, Ham and Cheese Puff Pastry Bake, Maple Roasted Beets and Carrots or 30 Minute Easy Dinner Rolls.

This also works well as a Spring/Summer barbecue or picnic side dish.

Ingredients Needed For Green Pea Salad (screenshot for grocery list)

• Fresh Shelled English Peas
• Green Cabbage
• Olive Oil or Avocado Oil
• Apple Cider Vinegar
• Whole Grain Mustard
• Fresh Dill 

1. Drop fresh peas in boiling water 1-2 minutes then immediately rinse with cold water.
2. Remove cabbage core then shred cabbage.
3. Combine oil, acv, mustard, salt, pepper and fresh dill. (add a pinch of sugar to balance the acid if preferred)
4. Combine peas, cabbage and dressing.
5. Refrigerate and serve cold. If using olive oil, take salad out 30-45 minutes before serving to allow the oil to warm and thin.

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English Pea Salad Recipe

Yield: 6

Prep Time: 10 minutes

Cook Time: 2 minutes

Total Time: 12 minutes

This English Pea Salad Recipe is just what we need to get Spring started and perfect for your Easter meal. Fresh green peas, shredded cabbage and a tangy dressing make this salad healthier than classic creamy pea salad made with mayonnaise, bacon and cheese.

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Ingredients

• 16-20 ounces Fresh Shelled English Peas
• 1 Small Green Cabbage
• 1/3 Cup Olive Oil or Avocado Oil
• 1 Tablespoon Apple Cider Vinegar (or lemon juice)
• 2 teaspoons Whole Grain Mustard
• Salt/Pepper - to taste
• 1/3 Cup Chopped Fresh Dill

Instructions

1. Bring water to a boil in a 3 qt. pot. Drop fresh peas in boiling water 1-2 minutes (to desired texture) then immediately rinse with cold water.
2. Remove cabbage core then shred cabbage.
3. Combine oil, acv, mustard, salt, pepper and fresh dill.
4. Combine peas, cabbage and dressing.
5. Refrigerate and serve cold. If using olive oil, take salad out 30-45 minutes before serving to allow the oil to warm and thin.

Notes

*add a pinch of sugar to balance the acid if preferred

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 160Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 12gCholesterol 0mgSodium 22mgCarbohydrates 7gFiber 2gSugar 3gProtein 2g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.