I always look forward to this time of year, when the peas are in season. They remind me of my childhood and warm Summer days. Days without a worry in the World. Days of endless Summer spent at my grandparents’ farm, building caves and searching for kittens hiding in the hay. I remember my grandma always took me, my sister, and brother to the garden to dig up new potatoes and carrots, and that we could always eat all the peas we liked straight off the vine.
I dream of one day having a vegetable garden of my own. Like my grandparents’. I imagine how satisfying it must be to watch your own veggies grow from tiny, fragile shoots into juicy veggies that you can actually eat. But for now I just buy my veggies.
We bought a bag of fresh peas last week and decided to turn turn them into a salad. The result was this Cabbage & Pea Salad! It’s so simple to make, and you can throw it together in just a few minutes. Perfect for a Week night dinner. We had it along with a lemon infused lentil salad (recipe coming soon!), but you can have it as your main-course just as well.
Cabbage & Pea Salad
(Makes 4 servings)
1 pointed cabbage
300 g fresh peas (80-100 grams shelled peas)
1 large handful of fresh dill
1 handful of almonds
1 tsp mustard
1 tsp maple syrup (or honey)
1 tbsp lemon juice
1 tbsp olive oil
Salt & pepper
- Start by making the mustard vinaigrette; mix all the ingredients in a small bowl until well combined. Taste with salt & pepper.
- Roast the almonds in a dry frying pan until lightly brown. Transfer to a plate and let them cool.
- Slice the cabbage thinly and toss with the mustard vinaigrette.
- Add peas, chopped dill, and almonds to the cabbage and mix.