SNAP PEA AND CABBAGE SLAW
Provided by Sue Li
Categories Side Low Carb Vegetarian Kid-Friendly Quick & Easy Low Cal Summer Healthy Cabbage Sugar Snap Pea Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Whisk oil, lemon juice, and honey in a large bowl; season with salt and pepper. Add cabbage, snap peas, parsley, and mint and toss to combine.
- DO AHEAD: Vegetables can be cut and dressing can be made 8 hours ahead. Cover and chill separately. Toss vegetables and dressing together just before serving.
PEA & CABBAGE SALAD
Make and share this Pea & Cabbage Salad recipe from Food.com.
Provided by Henrys Kitchen
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Rinse peas under hot water& drain well.
- (I dry them with paper towel).
- Put peas, cabbage & onion in serving bowl.
- Mix remaining ingredients, except peanuts, in a separate bowl& pour over peas/cabbage/green onion.
- Mix well & refrigerate.
- Either top with peanuts before serving, or serve peanuts along side so people can take how much they want.
- This can easily be doubled, tripled, etc.
Nutrition Facts : Calories 101.4, Fat 6.3, SaturatedFat 1.5, Cholesterol 5.7, Sodium 180.3, Carbohydrate 8.8, Fiber 2.5, Sugar 3.3, Protein 3.5
SNAP PEA AND CUCUMBER SALAD
Provided by Giada De Laurentiis
Time 16m
Yield 4 servings
Number Of Ingredients 8
Steps:
- For the salad: Bring a large saucepan of salted water to a boil over high heat. Add the snap peas and cook until vibrant green, about 1 to 2 minutes. Drain and transfer to a bowl of iced water to cool, about 2 minutes. Drain and add to a salad bowl. Stir in the cucumbers, tomatoes and dill.
- For the dressing: In a small bowl, whisk together the lemon juice, olive oil and lemon zest until smooth. Season with salt and pepper, to taste.
- Pour the dressing over the salad and toss until coated.
- Cook's Note: As an alternative to boiling, the snap peas can be lightly steamed for 2 minutes.
BACON PEA SALAD
My husband absolutely loves peas. My middle son isn't the biggest fan, but he loves bacon. So, I combined the two, and it was perfect! This pea salad is an awesome side dish, especially for barbecue. -Angela Lively, Conroe, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Combine the first 6 ingredients; toss to coat. Refrigerate, covered, at least 30 minutes. Stir in bacon before serving.
Nutrition Facts : Calories 218 calories, Fat 14g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 547mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 4g fiber), Protein 9g protein.
ROASTED CABBAGE CAESAR SALAD WITH CHICKPEAS
This is not your usual Caesar salad. It forgoes the lettuce for wedges of roasted cabbage and replaces the croutons with roasted chickpeas. The Caesar dressing is a cheater's version, using store-bought mayonnaise instead of fresh egg yolks; roasted garlic adds creamy richness, while briny capers and lemon evoke traditional Caesar flavors. A hot oven and a heated sheet pan are your friends here - start heating as soon as you think about cooking this dish - ensuring that everything cooks quickly and evenly. The cabbage caramelizes on the outside while the interior retains crisp-tenderness, and the chickpeas become warm and creamy with just a bit of crunch. (If you want them crispier, roast for 10 to 15 minutes more.) To make this dish vegan, use plant-based mayonnaise and omit the Parmesan.
Provided by Hetty McKinnon
Categories dinner, lunch, weeknight, salads and dressings, vegetables, appetizer, main course, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 450 degrees, with one rack in the middle and one at the top. Place a sheet pan on the middle rack to heat.
- In a shallow tray that will fit the chickpeas snugly in a single layer, add the chickpeas and ½ cup of extra virgin olive oil. (A 9-by-13-inch pan works well here.) Grate the peeled clove of garlic into the chickpeas. Using a vegetable peeler, peel 2 to 3 thick strips of rind from the lemon into the chickpeas. Season with ¾ teaspoon kosher salt and a good grind of black pepper, and stir. Place the chickpeas on the top rack of the oven and roast for 25 to 30 minutes, stirring once halfway through.
- Place the cabbage wedges on a plate and drizzle with 2 to 3 tablespoons of olive oil, turning them to coat. Season with salt and black pepper. Take the hot sheet pan out of the oven and add the cabbage wedges, cut side down. Add the 5 unpeeled garlic cloves to the tray. Place on the middle rack and roast for 15 minutes.
- Meanwhile, place the mayonnaise and capers into a small bowl. Cut the lemon, and squeeze the juice of one half into the bowl, and add 1 tablespoon of water. Whisk to combine. Taste and season with salt, if needed.
- After 15 minutes, remove the tray of cabbage from the oven, flip the cabbage wedges, then return to the oven. Roast for another 8 to 10 minutes, until the cabbage is golden and tender. The chickpeas should be crispy in parts and ready, too.
- Remove the tray of cabbage from the oven. (Remove the chickpeas from the oven or leave them there for a few more minutes to continue crisping while you finish the dressing.) Carefully remove the skin from the garlic, then smash them with the flat side of a knife until you have a paste. Add the garlic paste to the mayonnaise and capers, and stir. Taste and season with salt and black pepper, if needed.
- To serve, place two cabbage wedges on a plate. Top with chickpeas and some of the chickpea roasting oil. Top with Caesar dressing, Parmesan and herbs. Squeeze the other lemon half over the top and serve.
ASIAN CABBAGE SALAD WITH FRESH PEA PODS
All of your vegetables for this salad recipe should be the freshest you can buy. From Sav-On/Albertson's chain of grocery stores.
Provided by COOKGIRl
Categories Vegetable
Time 17m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Prepare the salad dressing in a non-reactive small bowl by whisking all ingredients together. Set aside.
- Cook the pea pods in boiling water for 1 minute. Drain and cool slightly.
- In a large salad bowl combine the pea pods, cabbage, radicchio, baby corn, radishes, red onion and pickled ginger.
- Drizzle the salad dressing over the salad, tossing gently to coat.
- Top the salad with the enoki mushrooms. Garnish with daikon sprouts and whole red radishes if desired.
Nutrition Facts : Calories 102.7, Fat 5.2, SaturatedFat 0.5, Sodium 16.5, Carbohydrate 14, Fiber 2.2, Sugar 3.5, Protein 2.4
PEA 'N' PEANUT SALAD
Even people who don't like peas love this crunchy recipe, including my own children. I love the fact that it's so easy and makes a refreshing alternative to more traditional salads. A friend gave me the recipe years ago and I've been making it ever since. -Laurinda Nelson, Phoenix, Arizona
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, mix mayonnaise and salad dressing; stir into salad. Refrigerate, covered, until serving.
Nutrition Facts : Calories 579 calories, Fat 48g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 957mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 7g fiber), Protein 17g protein.
CUCUMBER AND PEA SALAD
Cucumbers meet peas in this creamy side dish garnished with finely chopped walnuts and basil leaves.
Provided by Allrecipes Magazine
Categories Salad Vegetable Salad Recipes Green Pea Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add peas and cook uncovered until bright green, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
- Whisk Greek yogurt, olive oil, and lemon juice together in a bowl. Add parsley, 1/4 cup basil, salt, and pepper. Stir in baby peas and cucumbers. Garnish with remaining basil and walnuts.
Nutrition Facts : Calories 180.4 calories, Carbohydrate 16.5 g, Cholesterol 5.6 mg, Fat 11 g, Fiber 4.2 g, Protein 6.3 g, SaturatedFat 2.4 g, Sodium 46.5 mg, Sugar 4.1 g
WARM RED CABBAGE & PEAS SALAD
Impress everyone at your next dinner party with this Warm Red Cabbage & Peas Salad recipe. This Warm Red Cabbage & Peas Salad recipe gets its amazing flavor from a tasty combo of balsamic dressing and Parmesan.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 8 servings, 1/2 cup each.
Number Of Ingredients 5
Steps:
- Cook bacon in large skillet until crisp; drain.
- Heat dressing in large skillet on medium heat. Add cabbage; cook 3 to 4 min. or until crisp-tender, stirring frequently. Stir in peas; cook 2 min. or until heated through, stirring occasionally. Remove from heat.
- Crumble bacon. Stir into cabbage mixture. Spoon into serving dish; top with cheese.
Nutrition Facts : Calories 130, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
PEA, RADISH, AND CABBAGE SLAW
Light, crunchy, and downright pretty, this fresh spring slaw will brighten any spread.
Provided by Alison Attenborough
Categories Salad Side Vegetarian Quick & Easy Radish Vegan Cabbage Sugar Snap Pea Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Combine snap peas, radish matchsticks, red cabbage, and peas in a medium bowl. Add remaining ingredients to a jar with a lid. Shake to mix well.
- Toss salad with dressing just before serving. Scatter radish rounds over the top.
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