Cabbage and Pea Salad with Cucumber and Dill

Cabbage and pea salad is a crisp side dish, with small sweet peas between fine cabbage shreds and cool cucumber slices. Lemon and mustard make a simple oil dressing, while dill gives the bowl a fresh herbal flavour. Cook frozen peas as their packet directs before cooling them; thawing alone is not always the recommended preparation. Slice cabbage finely so it is comfortable to eat raw without long softening.

Recipe at a glance

Yield: 6 side servings. Prep: 20 minutes. Cook: 3 minutes. Total: 33 minutes, including 10 minutes of additional resting, cooling, chilling or draining where stated. Times are estimates; follow the doneness checks.

Equipment

Knife, small saucepan, colander, salad bowl, whisk.

Ingredients and directions

Doneness checks

Peas are cooked according to their packet, drained and cooled; cabbage remains crisp.

Helpful tips

• Cut away the firm cabbage core.
• Slice cabbage finely with a sharp knife.
• Drain cooked peas thoroughly after cooling.
• Dress close to serving to retain crunch.

Troubleshooting

• Yes. Drain and rinse them; they are softer than cooked frozen peas.
• Slice cabbage finely with a sharp knife.

Serving ideas

• Serve beside roast chicken.
• Pair with grilled fish.
• Add to a lunch plate with boiled potatoes.
• Offer as a cool side to rich casseroles.

Substitutions

Apple cider vinegar can replace lemon juice, starting with 1 tablespoon and adjusting to taste. Parsley can replace dill.

Variation

Add one coarsely grated carrot for extra colour and sweetness.

Make ahead

Slice cabbage and prepare dressing a day ahead; refrigerate separately. Cook peas, slice cucumber and combine on the serving day.

Storage and reheating

Refrigerate covered and use within 2 days for best texture. The cucumber becomes softer as it sits; freezing is unsuitable.

Food safety

Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).

Frequently asked questions

Can I use canned peas?

Yes. Drain and rinse them; they are softer than cooked frozen peas.

Should I massage the cabbage?

Not for this crisp version. Very tough leaves can be lightly squeezed, but prolonged massaging makes the salad softer.

How to tell when it is ready

Peas are cooked according to their packet, drained and cooled; cabbage remains crisp.

Tips

• Cut away the firm cabbage core.
• Slice cabbage finely with a sharp knife.
• Drain cooked peas thoroughly after cooling.
• Dress close to serving to retain crunch.

Troubleshooting

• Yes. Drain and rinse them; they are softer than cooked frozen peas.
• Slice cabbage finely with a sharp knife.

Substitutions

• Apple cider vinegar can replace lemon juice, starting with 1 tablespoon and adjusting to taste. Parsley can replace dill.

Variations

• Add one coarsely grated carrot for extra colour and sweetness.

Serving suggestions

• Serve beside roast chicken.
• Pair with grilled fish.
• Add to a lunch plate with boiled potatoes.
• Offer as a cool side to rich casseroles.

Make ahead

Slice cabbage and prepare dressing a day ahead; refrigerate separately. Cook peas, slice cucumber and combine on the serving day.

Storage

Refrigerate covered and use within 2 days for best texture. The cucumber becomes softer as it sits; freezing is unsuitable.

Food safety

Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).