Servings: 6 to 8 servings as a side salad 1 medium, 2 to 2 1/2 lb cabbage, super finely sliced 1 english cucumber, thinly sliced into half circles 1 bunch green onion or chives, chopped 2 cups sweet peas, thawed in cold water 3-4 Tbsp extra virgin olive oil or sunflower oil 2 Tbsp apple cider vinegar, or to taste 2 Tbsp white vinegar, or to taste Salt and black pepper to taste
Discard soft outer leaves of cabbage and thinly slice on a mandolin. Discard or eat the core. Transfer shredded cabbage to a large mixing bowl.
Add sliced cucumbers, thawed peas and green onion and toss lightly to combine.
Drizzle salad with 3 to 4 Tbsp oil, 2 Tbsp cider vinegar, 2 Tbsp white vinegar and toss to combine.
Before serving, sprinkle with salt and pepper to taste (start with 1/2 tsp salt and 1/4 tsp black pepper
and go up from there). You can also add more vinegar to taste if your cabbage was larger.