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.
Calories
Fat
Carbs
Protein
Serves 4-6
20 minPrep Time
20 minTotal Time
Save RecipeIngredients
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 1/2 tsp fresh ground black pepper
- 1/2 tsp - 3/4 tsp salt
- 1/2 medium cabbage
- 1 large carrot
- 1 cup fresh or frozen green garden peas
- 1 cup fresh or frozen sweetcorn
- 1/4 cup chives (chopped)
- Large mixing bowl
- Sharpe chef's knife
- Grater
Instructions
- Mix together ingredients, adding the salt last and sparingly until you arrive at the desired flavor.
- Set dressing aside while you prepare slaw.
- If using frozen corn and peas, place them in a colander and run them under cold water until they are good to eat.
- Set corn and peas aside and allow water to drain away.
- Slice cabbage as thin as you can manage with a sharp chef's knife and then place in a large bowl.
- Grate carrot and add to bowl, then add corn and peas.
- Toss and mix slaw ingredients until mixed up completely then drizzle with dressing.
- Stir carefully to coat slaw ingredients.
- Allow to sit for 5 minutes then stir again. Taste to test flavors are as expected, and fix what is lacking if needed
- Garnish with chives and serve immediately.
