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.

Coleslaw with Corn and Peas by Diverse Dinners

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.

Coleslaw with Corn and Peas by Diverse Dinners

Serves 4-6

Coleslaw with Corn and Peas

20 minPrep Time

20 minTotal Time

Save RecipeSave Recipe

Ingredients

    Dressing
  • 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
  • Slaw
  • 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)
  • Equipment & Utensils
  • Large mixing bowl
  • Sharpe chef's knife
  • Grater

Instructions

    Dressing
  1. Mix together ingredients, adding the salt last and sparingly until you arrive at the desired flavor.
  2. Set dressing aside while you prepare slaw.
  3. Slaw
  4. If using frozen corn and peas, place them in a colander and run them under cold water until they are good to eat.
  5. Set corn and peas aside and allow water to drain away.
  6. Slice cabbage as thin as you can manage with a sharp chef's knife and then place in a large bowl.
  7. Grate carrot and add to bowl, then add corn and peas.
  8. Toss and mix slaw ingredients until mixed up completely then drizzle with dressing.
  9. Stir carefully to coat slaw ingredients.
  10. Allow to sit for 5 minutes then stir again. Taste to test flavors are as expected, and fix what is lacking if needed
  11. Garnish with chives and serve immediately.
7.8.1.2
336
https://diversedinners.com/coleslaw-with-corn-and-peas/