Minted peas and cabbage coleslaw

  • 15 mins preparation
  • 5 mins cooking
  • Serves 8
  • Print


Minted peas and cabbage coleslaw
  • 2 cup frozen peas, thawed
  • 1/2 savoy cabbage, shredded
  • 6 small red radishes, thinly sliced
  • 1 cup mint leaves, torn
  • 1 cup flat-leaf parsley leaves, torn
  • 1 1/4 cup parmesan, freshly grated
  • 1/4 cup lemon juice
  • 1/4 cup vegetable or olive oil


Minted peas and cabbage coleslaw
  • 1
    Cook peas in a large saucepan of boiling salted water for 1-2 minutes or until bright green. Drain. Refresh under cold water.
  • 2
    Place peas in a large shallow serving bowl. Add cabbage, radish, mint, parsley and parmesan; toss to combine. Season.
  • 3
    Whisk juice and oil in a small jug. Season. Pour dressing over cabbage mixture; toss to combine. Serve.


Save time: Use the shredding attachment on your food processor to shred cabbage thinly.