Cabbage and Pea Salad

• Vegan
• Gluten free

• Produce

  • 1 (2 to 2 1/2 lb cabbage, medium
  • 1 English cucumber
  • 1 bunch Green onion or chives
  • 2 cups Peas, sweet

• Baking & Spices

  • 1 Salt and black pepper

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 3 tbsp Olive oil or sunflower oil, extra virgin
  • 2 tbsp White vinegar

Found on natashaskitchen.com

Description

Ingredients

• 1 medium (2 to 2½ lb) cabbage, super finely sliced
• 1 english cucumber, thinly sliced into half circles
• 1 bunch green onion or chives, chopped
• 2 cups sweet peas, thawed in cold water
• 3-4 Tbsp extra virgin olive oil or sunflower oil
• 2 Tbsp apple cider vinegar, or to taste
• 2 Tbsp white vinegar, or to taste
• Salt and black pepper to taste

Directions

• Discard soft outer leaves of cabbage and thinly slice on a mandolin. Discard or eat the core. Transfer shredded cabbage to a large mixing bowl.
• Add sliced cucumbers, thawed peas and green onion and toss lightly to combine.
• Drizzle salad with 3 to 4 Tbsp oil, 2 Tbsp cider vinegar, 2 Tbsp white vinegar and toss to combine. Before serving, sprinkle with salt and pepper to taste (start with ½ tsp salt and ¼ tsp black pepper and go up from there). You can also add more vinegar to taste if your cabbage was larger.