I’m going to share a healthy cabbage & snap pea salad recipe with you but first I want to share with you how I came across this recipe.
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The kids and I enjoy going to the park a lot during the summer. We have a lot of great local programs here in the valley that we like to take advantage of.
- Our local library comes around to some of the parks on designated days and they read to the kids, they often have activities for them and you can borrow a book as well.
- The City of Boise provides a free service called Boise Mobile Rec. This is a program where they come again to designated parks at certain times and play games with the kids for 2 hours at a time. They play great games like capture the flag, mad ball and night at the museum, just to name a few.
- The Idaho Foodbank also delivers free lunches to designated parks each weekday for kids 18 and under, the program is called Picnic in the Park.
- This year while we were at one of the parks some people from The Supplemental Nutrition Assistance Program (SNAP) came and had some healthy snacks and a mobile education truck.
SNAP made the cabbage & snap pea salad below and the kids loved it! This past weekend my nephew got baptized and when my sister-in-law said she was making pulled pork for the celebration afterward. I was trying to think of a tasty, healthy side to bring and I remembered this salad. It has such a fresh taste and I thought it would go great as a “coleslaw” with the pulled pork.
Cabbage & Snap Pea Salad
- 8 oz sugar snap peas, trimmed & halved
- half a head of purple cabbage
- 1 bunch radishes, trimmed and thinly sliced*
- 3 Tbs lime juice (about 1 lime, if it is juicy)
- 2 Tbs extra virgin olive oil
- 1/2 cup fresh cilantro, chopped
- 1/4 tsp salt
- black pepper to taste
Steam peas over 2 inches of boiling water, stirring once, until crisp-tender, 4 to 5 minutes. Transfer to a bowl filled with ice water for a few minutes to stop the cooking process. Then place on a plate lined with a paper towel to dry. Chop cabbage to your desired size. I threw mine in the food processor with the grater attachment, SNAP served theirs chopped.
Whisk lime juice, oil, cilantro, salt and pepper in a large bowl. Add radishes, peas & cabbage then toss to coat. Serve chilled.
* I use a mandolin to slice my radishes super thin and uniform. Plus it makes it easy and quick.
The salad was as good as I remember it being and the kids still enjoyed it, as well as the adults. Plus it is so vibrant and colorful with my two favorite colors. 😉Super simple, fresh & tasty!Click To Tweet
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