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Cabbage, pea, mint, chilli and parmesan salad

Cabbage, pea, mint, chilli and parmesan salad

“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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Cabbage, pea, mint, chilli and parmesan salad

Serves 4
Cooking Time Prep time 10 mins, cook 5 mins
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.

NoteIf your radishes are very small, halve them lengthways.

RECIPE Karen Martini, Mr Wolf PHOTOGRAPHY Ben Dearnley STYLING Vanessa Austin

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