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english peas and shredded cabbage in a white bowl

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.
5 from 1 vote
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Course: Side Dishes
Cuisine: American
Keyword: easter side dish, english pea salad, pea salad, side dish recipe
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
Servings: 6
Calories: 160kcal
Author: Nicole Harris

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

  • 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.
  • Remove cabbage core then shred cabbage.
  • Combine oil, acv, mustard, salt, pepper and fresh dill.
  • Combine peas, cabbage and dressing.
  • Refrigerate and serve cold. If using olive oil, take salad out 30-45 minutes before serving to allow the oil to warm and thin.

Video

Notes

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

Nutrition

Serving: 1g | Calories: 160kcal | Carbohydrates: 7g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Sodium: 22mg | Fiber: 2g | Sugar: 3g
Tried this recipe?Mention @wonkywonderful or tag #wonkywonderful!