Slavic cabbage slaw is a refreshing, no-cook salad combining thinly sliced cabbage, cucumbers, and frozen peas with bright fresh dill and chives in a simple olive oil and vinegar dressing. It's a crunchy, herbaceous side that requires no cooking and comes together in minutes.
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Thinly slice the cabbage and place it in a large mixing bowl.
Using a mandoline or a knife, thinly slice the mini cucumbers and add them to the bowl with the cabbage.
Finely chop the fresh dill and add it to the bowl.
Finely chop the fresh chives and add them to the bowl.
Add the entire bag of frozen peas to the salad.
Drizzle a generous amount of olive oil over the salad.
Add the white wine vinegar.
Season with salt and freshly ground black pepper to your liking.
Using your hands, thoroughly mix all the ingredients together until well combined.
Serve immediately and enjoy.
Store in an airtight container in the refrigerator for up to 1 day; the slaw is best served within 2–3 hours of assembly before vegetables soften.
Yes, you can prepare the vegetables and dressing separately up to 1 day ahead. Toss together just before serving to keep the slaw crisp and prevent wilting.
No, you can add frozen peas directly to the slaw. They'll thaw slightly from the acidity of the vinegar dressing and add a nice cold crunch.
Slice the cabbage as thinly as possible—roughly 1/8 inch—for maximum crunchiness and tenderness in each bite.
Apple cider vinegar or rice vinegar work well as substitutes. Use the same 3 tablespoon amount for consistent acidity and flavor balance.
Best eaten within 2–3 hours of assembly. Store in an airtight container in the refrigerator for up to 1 day, though it will soften over time.
