Cabbage, pea, mint, chilli and parmesan salad

AT A GLANCE

  • Serves 4 people

  • 100 gm peas, podded (about 250gm unpodded)
  • 400 gm cabbage, shredded
  • 150 gm small radishes, thinly sliced lengthways
  • 1 cup each (loosely packed) mint and flat-leaf parsley, torn
  • 1 long red chilli, seeds removed, finely chopped
  • 80 gm parmesan, finely grated
  •  
  • Lemon dressing
  • 100 ml extra virgin olive oil
  • 50 ml lemon juice
01   Blanch peas until bright green (1-2 minutes), drain and refresh, drain again and reserve.
02   For lemon dressing, whisk ingredients in a bowl, season to taste and set aside.
03   Combine peas, cabbage, radish, herbs, chilli and half the parmesan in a large bowl and toss to combine. Add lemon dressing, season to taste and mix until cabbage begins to wilt (1-2 minutes). Adjust seasoning and serve salad scattered with remaining parmesan.
NoteIf your radishes are very small, halve them lengthways.

Recipe:

KAREN MARTINI, MR WOLF

Photography:

BEN DEARNLEY

Styling:

VANESSA AUSTIN

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