Chefs' Recipes

Karen Martini's cabbage, pea, mint, chilli and parmesan salad

Australian Gourmet Traveller recipe for cabbage, pea, mint, chilli and parmesan salad by Karen Martini from Melbourne restaurant Mr Wolf.

By Karen Martini
  • 10 mins preparation
  • 5 mins cooking
  • Serves 4
  • Print
Cabbage, pea, mint, chilli and parmesan salad
"I visited Mr Wolf in St Kilda recently and had a fabulous cabbage, pea, mint, chilliand parmesan salad. I'd love to have Karen Martini's recipe."
Denise Bennett, St Kilda, Vic
To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.


  • 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


  • 1
    Blanch peas until bright green (1-2 minutes), drain and refresh, drain again and reserve.
  • 2
    For lemon dressing, whisk ingredients in a bowl, season to taste and set aside.
  • 3
    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.


If your radishes are very small, halve them lengthways.