Cabbage salad with green peas

Delicious and healthy, from simple products, without mayonnaise! Cabbage salad with green peas is so simple, light and delicious that it will come in handy for any table. It can be served for breakfast, for dinner, on a festive table. It is good on its own and in combination with meat dishes.
Julia M.Author avatar
Recipe author

Composition / ingredients

Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 % 2 g
Fats 43 % 6 g
Carbohydrates 43 % 6 g
83 kcal
GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 15 min
  1. Step 1:

    Step 1.

    How to make a cabbage salad with green peas? To do this, you need to prepare all the ingredients. Green peas can be used both fresh and frozen. If the cucumbers are small, then take them 2 or 3. Tomatoes can be used of any size, the difference will only be in the slicing. Wash cucumbers and tomatoes in running water from dirt.

  2. Step 2:

    Step 2.

    I will use green peas frozen. It must be lowered into boiling water and boiled for 5 minutes. Then put the peas in a colander and drain the water. Wash boiled peas 1-2 times with cold water.

  3. Step 3:

    Step 3.

    Chop the cabbage for the salad thinly and remember a little with your hands. Why do I knead with my hands? This is necessary in order for it to become softer and juicier. From this, the finished salad will be more juicy.

  4. Step 4:

    Step 4.

    Transfer the chopped cabbage to the bowl in which you will prepare the salad. To do this, it is convenient to use a wide glass salad bowl. Cut the cucumbers into cubes and add them to the bowl after the cabbage.

  5. Step 5:

    Step 5.

    Slice the tomatoes. If the tomatoes are large, then cut them in half, remove the stalk and cut them into large slices. Small cherries can only be cut into 2-4 pieces. Send the chopped tomatoes to the salad.

  6. Step 6:

    Step 6.

    By this time, the green peas had already cooled down after cooking. Finely chop the fresh dill greens and add them together with the peas to the bowl.

  7. Step 7:

    Step 7.

    Season the salad with lemon juice and olive oil. Add a little salt to taste. If desired, you can use fragrant sunflower oil for salad dressing. For flavor, you can add a little spices with aromatic herbs.

  8. Step 8:

    Step 8.

    Mix all the ingredients together. Put the finished salad in a salad bowl and serve it to the table!

  9. Step 9:

    Step 9.

    The finished salad turns out delicious and light. It will perfectly complement any meat dish. Bon appetit!

The skin, if it is not rough, not damaged and not bitter, does not need to be cut off. 

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23   kcal/100g
  • Fresh cucumbers - 15   kcal/100g
  • Green peas fresh - 280   kcal/100g
  • Canned green peas - 55   kcal/100g
  • Salt - 0   kcal/100g
  • Lemon juice - 16   kcal/100g
  • White cabbage - 28   kcal/100g
  • Boiled white cabbage - 21   kcal/100g
  • Olive oil - 913   kcal/100g
  • Fresh frozen soup greens in a package - 41   kcal/100g
  • Greenery - 41   kcal/100g

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