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Coleslaw with Peas

By: PATRICIA MARY  
"This is a delicious, zesty slaw packed with crunch and flavor. It needs to be chilled at least 1 hour before serving."

Rating: This weblink has been rated 4 times with an average star rating of 4.3 Read Reviews (4)

Rate/Review | 273 people have saved this

Prep Time:
15 Min
Ready In:
1 Hr 15 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 (10 ounce) package frozen peas, thawed
  • 2 cups finely shredded cabbage
  • 1 green onion, thinly sliced
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 teaspoon prepared mustard
  • 1 teaspoon white wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon curry powder
  • 3/4 cup salted peanuts, coarsely chopped

Directions

  1. In a large bowl, mix the peas, cabbage, and green onion.
  2. In a separate bowl, mix the sour cream, mayonnaise, mustard, vinegar, salt, and curry powder.
  3. Pour the sour cream mixture over the cabbage mixture, and toss to coat. Cover, and refrigerate at least 1 hour, or overnight. Sprinkle with peanuts to serve.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 178 | Total Fat: 14g | Cholesterol: 7mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 8, 2005 by busymommy 
I'm not a huge fan of coleslaw but I needed a recipe to use up a bag of shredded cabbage I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2008 by SYNEVA B 
I've had this recipe in my file for a long time and never made it. I had a huge head of... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 2, 2006 by MNIKOLAISEN 
It was okay....not enough flavor, maybe more curry next time or hot! I did use the brocoli... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 13, 2009 by banquoz 
Great dressing. I used Old-Style Prepared Mustard (with the seeds still in.) Took me all of... MORE

 
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