Dinner

Pea, Cabbage, Parmesan and Mint Salad Recipe

ByElara Stone February 15, 2026February 15, 2026

Introduction

This fresh and vibrant Pea, Cabbage, Parmesan, and Mint Salad is a perfect light dish for spring or summer. Combining crisp cabbage, sweet peas, and aromatic herbs with a tangy lemon dressing, it’s both refreshing and satisfying.

A white bowl filled with a fresh vegetable salad is centered on a white marbled surface. The salad has three main visible layers: thinly shredded pale green cabbage as the base, topped with bright green peas and dark green leafy spinach. Thin, round slices of radish with white centers and red edges are evenly scattered throughout the salad, giving pops of color. Some white grated cheese or seeds are sprinkled lightly on top. Next to the bowl, there is a fork resting on a white and blue cloth napkin, with a white plate holding light brown pieces of bread and green radishes with leaves in the background. photo taken with an iphone --ar 4:5 --v 7

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
2 tbsp lemon juice
3 tbsp extra virgin olive oil
1/4 tsp salt
Black pepper, to taste

Instructions

Step 1: Reserve 1 tablespoon of the parmesan cheese for garnish.
Step 2: In a large bowl, combine the blanched peas, sliced cabbage, mint leaves, parsley leaves, radishes, the remaining parmesan, lemon juice, olive oil, salt, and black pepper.
Step 3: Toss gently to mix all ingredients evenly.
Step 4: Let the salad sit for 5 minutes at room temperature to allow the cabbage to wilt slightly and the flavors to meld.
Step 5: Taste and adjust the seasoning with extra salt and pepper if needed. Garnish with the reserved parmesan before serving.

Tips & Variations

For added texture, sprinkle some toasted pine nuts or walnuts on top before serving.
Use fresh peas instead of frozen if in season for a sweeter, fresher taste.
Replace parsley with cilantro for a different herbal note.
If you prefer a creamier salad, add a spoonful of Greek yogurt to the dressing.

Storage

Store the salad in an airtight container in the refrigerator for up to 1 day. It’s best enjoyed fresh, as the cabbage will continue to wilt and the salad may become watery. If needed, bring to room temperature before serving and toss gently again.

How to Serve

A white bowl filled with a salad made of green peas, shredded pale green cabbage, and bright green leafy herbs mixed together; thin, round slices of red and white radish are scattered throughout, adding a pop of color; the salad has a fresh and crunchy texture with a light sprinkling of grated cheese or small white seeds on top; in the background, a white plate holds small pieces of light brown bread rolls, three whole red radishes with green stems, and a silver fork rests nearby on a white and blue checkered linen; the surface beneath everything is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

This salad is best made shortly before serving to maintain the crispness of the cabbage and freshness of the herbs. If preparing ahead, keep the dressing separate and toss just before serving.

What can I substitute for parmesan?

If you don’t have parmesan, a hard aged cheese like Pecorino Romano or Grana Padano works well. For a dairy-free option, try a sprinkle of toasted nutritional yeast for a similar umami flavor.