This vegan vegetable and pea salad is more than just an appetizer—it's a true elixir of health that fits perfectly into a plant-based or diet-friendly menu. In Eastern European culinary traditions, combinations like this are often referred to as a 'brush salad' (salat-shchetka) for their ability to gently cleanse the digestive system thanks to the high fiber content in fresh cabbage and carrots. The bright contrast of textures—crunchy vegetables and tender canned green peas—is complemented by a zesty dressing, elevating everyday ingredients into a gastronomic delight. This dish is especially popular during the Orthodox fasting periods (Lent, which is strictly plant-based) and the early spring months when the body craves vitamin support and light yet satisfying food.
An appetizing vegan cabbage, carrot, and green pea salad garnished with paprika and fresh herbs.
Ingredients
- 350 g (12 oz) white cabbage
- 200 g (7 oz) carrots
- 150 g (5.3 oz) canned green peas
- 30 g (1 oz) fresh parsley
- 1 clove garlic
- 40 g (1.4 oz) vegan mayonnaise
- 1 tsp sweet mustard
- 1 tsp wasabi
- Salt and black pepper to taste
Ingredients for Homemade Vegan Mayonnaise
- 45 ml (1.5 fl oz) liquid from canned peas or beans (aquafaba)
- 1 tsp sugar
- 1/2 tsp salt
- 2 tsp freshly squeezed lemon juice
- 1 tsp apple cider vinegar
- 220 ml (7.5 fl oz) vegetable or olive oil
- Black pepper, chili pepper, and mustard to taste
How to Make Vegan Vegetable and Pea Salad
Shred the white cabbage finely using a mandoline or a sharp knife, making ribbons no wider than 2 millimeters (about 1/16 inch).
Shred the cabbage as finely as possible so the salad becomes tender and absorbs the dressing perfectly.
Sprinkle half a teaspoon of salt over the cabbage and massage it thoroughly with your hands until the natural juices begin to release.
After adding salt, massage the cabbage thoroughly with your hands until it releases its natural juices.
Julienne the carrots into thin strips and add them to the cabbage.
Thinly julienned fresh carrots will add a pop of bright color and a pleasant sweetness to our vegan salad.
Fold in the canned green peas. Don’t discard the liquid from the can! This valuable, starchy water is called aquafaba and is perfect for making various egg-free sauces. I’ll share how to whip up a homemade vegan mayonnaise using it at the end of the recipe.
Green peas are an excellent source of plant-based protein, making this fresh salad more filling and satisfying.
Prepare the dressing. Whisk together the vegan mayonnaise, wasabi, sweet mustard, and freshly ground black pepper.
Whisk together the sauce ingredients: vegan mayonnaise, sweet mustard, and a touch of wasabi for a gentle spicy kick.
Season the salad. Mince a clove of garlic using a garlic press and finely chop the fresh parsley. Add the garlic, parsley, and your prepared dressing to the vegetables.
Add the prepared dressing, minced garlic, and finely chopped fresh parsley to the mixed vegetables.
Toss the vegetables thoroughly with the dressing. Let the salad rest for about 10 minutes to allow the ingredients to mingle and soak up the flavorful juices.
Let the tossed salad rest for about 10 minutes so all the ingredients can soak up the flavorful juices.
Mound the vegan vegetable and pea salad onto a serving plate. Garnish with a few extra peas, then dust with black pepper and sweet paprika. Serve alongside a slice of hearty rye bread. Enjoy your meal!
Mound the finished salad neatly on a plate and dust with sweet paprika for a beautiful presentation.
To elevate your vegan vegetable and pea salad, try serving it with a homemade aquafaba mayonnaise. Take 45 ml (1.5 fl oz) of the liquid reserved from the canned peas, add salt, sugar, lemon juice, and apple cider vinegar, then blend using an immersion blender, gradually streaming in the vegetable oil until the mixture thickens. This sauce turns out incredibly creamy and entirely natural, and you can easily adjust its thickness by the amount of oil used. If you want to add more depth, chickpea broth works wonderfully instead of pea liquid.
Serve the finished salad dusted with sweet paprika or freshly ground black pepper, accompanied by a slice of hearty rye or whole-grain bread. If you plan to make this dish ahead of time, toss the vegetables with the dressing right before serving to maintain their delightful crunch. For a fun twist, try folding in a finely diced apple or a handful of toasted sunflower seeds—it adds exciting new flavor notes and gives the presentation an original touch.
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