Adapted from a recipe by Karen Martini, a great Australian chef.
Thats almost 1/2 cup!!)
which I think is over the top.
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Yes, that is actually what happened when I made this.
This Pea, Cabbage, Parmesan and Mint Salad is really simple to make using everyday ingredients.
The restaurant version uses freshly podded peas, but I usually make this with frozen peas.
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And you know what?
The radish is optional, I know some people dont like radish and also it can be expensive sometimes!
They add colour as well as texture and freshness to the salad.
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Pea, Cabbage, Parmesan and Mint Salad holds up well prepared in advance.
If you are making it the day before, keep the dressing and parmesan separate.
A great unique,easyrestaurant quality salad to add to your sides rotation!
