Skip to content Skip to sidebar Skip to footer

Recipe: Coleslaw with Peas

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

Coleslaw With Peas Ingredients

  • 1 (10 ounce) package frozen peas, thawed

  • 2 cups finely shredded cabbage

  • 1 green onion, thinly sliced

  • cup sour cream

  • cup mayonnaise

  • 1 teaspoon prepared mustard

  • 1 teaspoon white wine vinegar

  • teaspoon salt

  • teaspoon curry powder

  • cup salted peanuts, coarsely chopped

How to Make Coleslaw With Peas

  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.

Coleslaw With Peas Nutritions

  • Calories: 177.3 calories

  • Carbohydrate: 9.5 g

  • Cholesterol: 5.8 mg

  • Fat: 13.9 g

  • Fiber: 3.1 g

  • Protein: 5.6 g

  • SaturatedFat: 2.7 g

  • ServingSize:

  • Sodium: 270.1 mg

  • Sugar: 3.2 g

  • TransFat:

  • UnsaturatedFat:

Coleslaw With Peas Reviews

  • Im not a huge fan of coleslaw but I needed a recipe to use up a bag of shredded cabbage I had. I chose this because I thought the peas would add a little extra nutrition for my kids. It was actually pretty good. The recipe did not specify type of mustard to use and I only had yellow, so I used that. Maybe next time Ill try brown. The peanuts added a great crunch and the peas added nice color. (I left the peanuts whole.) I will use this in place of any other coleslaw recipe if the I need to make coleslaw again arises.

  • Ive had this recipe in my file for a long time and never made it. I had a huge head of cabbage in the fridge and looking for a way to use it. I thought Id try this for a different change of pace. It was delicious. My husband and I both love curry flavor, so this was right up our ally. Here are my changes: add a small tart apple cut into little pieces, use only about 1 cup of peas tops, less salt, toast the peanuts to bring out the flavor. I also added a little fennel seed. My husband and I ate almost the whole batch just the two of us it was so good. I made it again the next night because I still had more cabbage to use up. Brought the leftovers to a neighbor and she called exclaiming how much she liked it. I think it would be great to take to a potluck because its different. It holds up well too. Still good after a day in the fridge. If you need to thaw peas in a hurry, just put them in a bowl and run hot water over them from the tap. It thaws them out without cooking them. I hope more people try this wonderful recipe.

  • It was okay....not enough flavor, maybe more curry next time or hotI did use the brocoli slaw for more of a crunch which was nice. I like the idea of the peanuts and peas. I have added frozen peas (thawed) to salads/slaws before.

  • Great dressing. I used Old-Style Prepared Mustard (with the seeds still in.) Took me all of five minutes to make and turned out to be a great snack.

  • We really liked it (including our kids), I was actually kinda surprised. I wanted a "different" slaw and this fit the bill with what I had on hand. Quick, easy, tasty

  • We really enjoyed this coleslaw. The curry powder added an interesting blend to the dressing. I like that you add the peanuts right before serving as this kept the peanuts nice and crunchy.

  • 3 1/2 stars... good, different, but ive had better coleslaw

  • Great tasting coleslaw I will cut down on the dressing next time, but the taste was wonderful, so might just double the peas, cabbage and peanuts. I used raw peanuts in this; there is plenty of salt in the mayonnaise and mustard, so didnt need it in the peanuts. This is so good that I have already made it more than once

  • Refreshing twist to ordinary coleslaw We loved it

  • My husband HATES mayo based slaws, but this one he loves. Curry powder makes all the difference... go figure

  • I made this for Memorial Day. It was very well received--only about 2 tablespoons left. I used broccoli/ cabbage slaw because I had it. The curry powder was perfect

  • Not our cup of tea The ingredients together just didnt provide a melting of flavors. Ended up throwing it away. Oh well, they cant all be pearls

  • This was a hit I didnt have green onion and used red onion instead. It had great flavor but would be better if made the night before. My DIL and I talked about also adding chopped celery next time and even rotisserie chicken to make it a meal

  • I made this exactly as written. I do like curry, however this didnt do anything for me.

  • Good but not outstanding. I did add more curry powder after reading other reviews and we found eating the peas with the shreds of cabbage ackward.

  • Surprisingly good Im not the biggest fan of curry but this amount worked well. A nice change from the usual coleslaw. I used low-fat versions of sour cream and mayo but otherwise made this as written.

  • I used a bag of coleslaw mix and doubled all the other ingredients, except the peanuts (didnt have them) Yummy I was snacking on it as soon as I mixed it together... had to make sure it tasted ok ;) I can only imagine how it will taste once it sits in the fridge for a bit. The curry powderand mustard give it a nice tang.

Source: Coleslaw with Peas

MasTer alone

Post a Comment for "Recipe: Coleslaw with Peas"