Coleslaw with Corn and Peas adds that variety and color needed when cooking for a large group or family. It’s a great addition to a buffet or dinner.
I love coleslaw, the crunch of the vegetables and creamy dressing is a dream come true to the palate. Unfortunately, it’s a dish laden with calories so I try to wait for those times when I have a crowd visiting to make it. Note I said “try”, I do not always succeed.
The ingredients are stated in the title with the addition of chives to finish off. The dressing is a combination of sour cream, mayonnaise, apple cider vinegar, salt and pepper. A delicious combination that will have you coming back for more and more.
Coleslaw with Corn and Peas can be added to almost any meal, but I prefer it with fried food. barbecued meats and on top of burgers. The combination will slay your calorie count but at least there is a reward – it’s tasty baby! However, if you’re concerned about your calorie intake, Just take the stairs instead of the elevator a few times, and cut back on high-calorie foods for the rest of the week and you should be good.
When I was much younger, making the coleslaw was my job at home. Our Sunday dinner usually consisted of roast meat, rice and peas, roast potatoes, gravy, and you guessed it – coleslaw. To this day, I prefer to eat rice and peas with a touch of coleslaw on the side.
I used canned green peas for this batch of Coleslaw with Corn and Peas, because that is all I could get my hands on at the time. I highly recommend using frozen green peas instead. The final result will be a much more vibrant dish.