Pea, Mushroom & Cabbage Slaw Bowl with Creamy Herb Dressing
- 20m Prep Time
- 15m Cook Time
- 1h 5mReady In
Makes 2 bowls Green peas are a tasty spring staple, offering flavor, delicate sweetness, protein, and amino acids. While I always keep a bag of frozen peas on hand, as they do well in a pinch, I opt for fresh peas from the farmers’ market when available. They combine well with most vegetables, but especially mushrooms, as in this bowl. The cabbage slaw serves as a crunchy counterpart to both of these tender ingredients.
Ingredients
- 1 tbsp avocado oil
- 1/4 cup red onion diced
- 1 clove garlic minced
- 2 cup mushrooms sliced
- 1 cup green peas
- 1 tsp ground cumin
- 1 tsp ground sweet paprika
- cayenne pepper
- 2 cup red or green cabbage sliced
- 1 cup carrot julienned
- 1 clove garlic minced
- 1 tbsp extra-virgin olive oil
- 1 tbsp lime juice
- 1/4 tsp sea salt
- 1/2 cup radish sliced
- 1 avocado diced
- 1 tbsp toasted sesame seeds
- 0.5 lemon halved
- 1/2 cup Creamy Herb Dressing
- 1/4 cup raw cashews
- 1/4 cup water
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh parsley leaves
- 1 tbsp fresh mint leaves
- 1 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- 0.5 jalapeño pepper seeded and sliced
- 1 clove garlic
- sea salt
Nutrition (per serving, estimated)
Estimated based off 22 of 29 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 519 mg
- Iron: 8.91 mg
- Magnesium: 208 mg
- Phosphorus: 700 mg
- Potassium: 2314 mg
- Zinc: 6.19 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 tbsp avocado oil
- 1 cup green peas
- 1 tsp ground cumin
- 1 tsp ground sweet paprika
- cayenne pepper
- 1 tbsp extra-virgin olive oil
- 1 tbsp lime juice
- 1/4 tsp sea salt
- 1 tbsp toasted sesame seeds
- 1/2 cup Creamy Herb Dressing
- 1/4 cup raw cashews
- 1/4 cup water
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh parsley leaves
- 1 tbsp fresh mint leaves
- 1 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- 1 clove garlic
- sea salt
Prepare
- Dice 1/4 cup red onion
- Mince 1 clove garlic
- Slice 2 cup mushrooms
- Slice 2 cup red or green cabbage
- Julienne 1 cup carrot
- Mince 1 clove garlic
- Slice 1/2 cup radish
- Dice 1 avocado
- Halve 0.5 lemon
- 0.5 jalapeño pepper, seeded and sliced
Let's Cook
-
Step 1.
Soak the cashews for the dressing in a bowl of water for 30 minutes. While they soak, prepare the mushrooms and peas.
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Step 2.
In a medium skillet over low heat, warm 1 tablespoon avocado oil. Add ¼ cup diced red onion and 1 minced garlic clove; stir. Cook for a few minutes until the garlic is fragrant and the onion is translucent.
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Step 3.
Increase the heat to medium. Add 2 cups sliced mushrooms, 1 cup green peas, 1 teaspoon ground cumin, 1 teaspoon sweet paprika, and a dash of cayenne. Cook for about 10 minutes, stirring occasionally, until the mushrooms are tender and the peas are bright green. Turn off the heat.
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Step 4.
While the mushrooms and peas cook, prepare the slaw: In a medium bowl, combine 2 cups sliced cabbage, 1 cup julienned carrot, 1 minced garlic clove, 1 tablespoon extra-virgin olive oil, 1 tablespoon lime juice, and ¼ teaspoon sea salt. Mix well.
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Step 5.
Rinse and drain the soaked cashews. In a blender, combine the cashews, ¼ cup water, ¼ cup cilantro, ¼ cup parsley, 1 tablespoon mint, 1 tablespoon olive oil, 1 tablespoon lemon juice, optional ½ sliced jalapeño, 1 garlic clove, and a pinch of salt. Blend on high for 1 to 2 minutes until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning if desired.
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Step 6.
Assemble each bowl: Place half of the cabbage slaw, half of the sautéed mushrooms and peas, ¼ cup sliced radish, and half of a diced avocado in each bowl. Sprinkle with 1 tablespoon toasted sesame seeds, garnish with a lemon wedge, and serve with the creamy herb dressing.