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Cabbage, pea, mint, chilli and parmesan salad

You'll need

100 gm peas, podded (about 250gm unpodded) 400 gm cabbage, shredded 150 gm small radishes, thinly sliced lengthways 1 cup each (loosely packed) mint and flat-leaf parsley, torn 1 long red chilli, seeds removed, finely chopped 80 gm parmesan, finely grated   Lemon dressing 100 ml extra virgin olive oil 50 ml lemon juice


  • 01
  • Blanch peas until bright green (1-2 minutes), drain and refresh, drain again and reserve.
  • 02
  • For lemon dressing, whisk ingredients in a bowl, season to taste and set aside.
  • 03
  • Combine peas, cabbage, radish, herbs, chilli and half the parmesan in a large bowl and toss to combine. Add lemon dressing, season to taste and mix until cabbage begins to wilt (1-2 minutes). Adjust seasoning and serve salad scattered with remaining parmesan.
NoteIf your radishes are very small, halve them lengthways.

“I visited Mr Wolf in St Kilda recently andhad a fabulous cabbage, pea, mint, chilliand parmesan salad. I’d love to have Karen Martini’s recipe.”
Denise Bennett, St Kilda, Vic

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At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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