Photo: Ralph Anderson; Styling: Trinda Gage
3 1/2 cups
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1 (16-ounce) package frozen English peas
1/4 cup mayonnaise
1/4 cup light sour cream
1 1/2 tablespoons prepared horseradish
1 1/2 tablespoons Dijon mustard
2 teaspoons dried dillweed
1/8 teaspoon coarsely ground pepper
Red cabbage leaves
Garnish: fresh dill sprigs
Cook peas according to package directions; drain and cool.
Stir together mayonnaise and next 5 ingredients; pour over peas, stirring gently. Cover and chill at least 2 hours; serve in cabbage leaves. Garnish, if desired.