Spring Slaw


  • 1/2 cup frozen peas
  • 1/4 red cabbage
  • bunch of chopped mint
  • bunch of parsley, chopped
  • 50g feta, crumbled
  • 2 tbs poppyseed

For Buttermilk Dressing

  • 1 cup buttermilk
  • 1/2 cup mayonnaise
  • 1 tsp lemon juice
  • 1 tsp sweet paprika
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • black pepper


  1. Place the peas in a bowl then pour over some boiling water. Allow to sit for five minutes to defrost, then drain, you don’t want to cook them just bring them back to room temperature.

  2. Meanwhile, finely slice the cabbage on a mandolin or with a sharp knife and add to a large bowl, then add the drained peas.

  3. Add the rest of the ingredients and toss well to combine.

  4. Season with salt and pepper and serve. Enjoy with friends and family!

We Love Leftovers: This salad keeps really well, so you can make a double serve and store in an airtight container in the fridge and enjoy it for lunch or dinner tomorrow.