Red cabbage salad with green peas, cucumber, lime and mint

salads

just veggies salad | salad with legumes

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This spring or summer salad is just bursting with colour! It’s light and refreshing, perfect for lunch or as a side. Crisp red cabbage, young garden peas, and cooling cucumber come together with zesty lime and fresh mint for a burst of flavor and texture. You can either choose from a regular coconut yoghurt of a fermentfree ‘yoghurt’. Made creamy with a bit of tahini. Fully plantbased. And aligned with Medical Medium principles unless you eat completely fatfree.

Ingredients

Red cabbage – Shredded with a mandoline or sliced very thinly with a knife.
Green peas – Preferably young garden peas, but any kind will do.
Cucumber – Preferably mini because they are crispier.
Mint – Fresh mint for the salad and dried for the dressing
Coconut yoghurt – Storebought, regular fermented cocont yoghurt or you can make Muneeza’s fermentfree coconut yoghurt. Link in the recipe.
Tahini – For the dressing.
Lime – Juice from one lime, also for the dressing

FAQ’s

Is this recipe vegan?

Yes.

Is this recipe Medical Medium?

Yes, but not fatfree. Ferment free with Muneeza’s coconut ‘yoghurt’.

Is this recipe AIP paleo?

No, tahin is made from sesame seeds and peas are legumes.

White plate on a light background with ed cabbage salad, green peas, cucumber lime and mint. Square.

Red cabbage salad with green peas, cucumber, lime and mint

Marjolein

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Light and refreshing salad, perfect for lunch or as a side. Crisp red cabbage, sweet green peas, and cooling cucumber come together with lime and fresh mint. You can either choose for a creamy cashew dressing or coconut yoghurt

Rate Pin Print

Prep Time 5

Total Time 5

Servings servings

Calories 232

Course salads

Dish just veggies salad, salad with legumes

Cuisine American, European, Mediterranean

Holiday Easter

Equipment

bowl
mandoline

Ingredients

2 to 3 cups red cabbage shredded
1 cup green peas preferably young garden peas
3 mini cucumbers
½ handful fresh mint

Dressing

2 tbsp coconut yoghurt
or 2 tbsp Muneeza's fermentfree yoghurt
1 tbsp tahin
1 lime
1 tsp dried mint

Instructions

Cook the peas as instructed on the package. Then rinse with cold water.
Slice the red cabbage with the mandolin.
Mix the yogurt with the tahin, lime juice and dried mint.
Mix the dressing with the red cabbage.
Wash the cucumber and cut into pieces. Mix through the red cabbage.
Mix the peas with the red cabbage.
Cut the mint into small pieces and mix through the salad. Keep some beautiful little leaves intact and use them as a cheerful topping.