Spring Pea and Cabbage Slaw with Old Bay

Last year, Natalya and I attended the Meatball Master Class at the De Gustibus Cooking School which was taught by Daniel Holzman of the The Meatball Shop.  This refreshing Spring Pea and Cabbage Slaw was served with Mini Maryland Crabcake Balls, and it balanced the saltiness of the crabcakes quite well.  Daniel recommended to use fresh English peas or sugar snap peas, although I had a bunch of canned sweet peas to use up… convenience wins!  Daniel also suggested adding poached shrimp to the slaw for more seafoodiness.  You should make this slaw earlier before the crabcakes as they should be refrigerated for at least 1 hour before serving.

Spring Pea and Cabbage Slaw with Old Bay (recipe by Daniel Holzman of The Meatball Shop)

Yields: about 4 C


  • 1/2 head green cabbage, cored and sliced thinly (can use a food processor to chiffonade)
  • 1 C shelled English peas, blanched in salty boiling water
  • salt to taste

Old Bay Mayo

  • 1 C mayonnaise
  • juice of 1 lemon (about 2-3 T)
  • 2 tsp old bay seasoning
  • 1 bunch chives, sliced thinly
  • salt to taste


Whisk all the Old Bay Mayo ingredients together and season to taste with salt.  Toss the cabbage, peas and Old Bay Mayo together, mixing thoroughly.  Season with salt to taste and let sit 1 hour in a container with a tight fitting lid in the refrigerator for 1 hour before serving.

Serve with Mini Maryland Crabcake Balls.

One Response to “Spring Pea and Cabbage Slaw with Old Bay”
  1. Another wonderful recipe…cabbage is a favorite of mine…those peas look so big…

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