Quick and Easy

December 30, 2012

Minted peas and cabbage coleslaw

Minted Peas and Cabbage Coleslaw

Serves 8

Prep

15M

Cook

5M

Total

20M

Women's Weekly Food

Ingredients

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

Method

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.
Note

Women's Weekly Food