Creamy Veggie Slaw

recipe
To quickly thaw frozen peas and corn, place in a colander, and run under cold water for 15 seconds or until completely thawed. Shake off excess water, and drain on a paper towel.

Yield:

4 servings (serving size: about 1/2 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 7 Minutes

Nutritional Information

Calories 103
Fat 5.3 g
Satfat 1.1 g
Protein 2.3 g
Carbohydrate 12.7 g
Cholesterol 5 mg
Iron 0.8 mg
Sodium 463 mg
Caloriesfromfat 47 %
Fiber 2.5 g
Calcium 30 mg

Ingredients

2 cups packaged cabbage-and-carrot coleslaw
1/2 cup thinly sliced celery (about 2 stalks)
1/2 cup frozen petite green peas, thawed
1/2 cup frozen whole-kernel corn, thawed
1/4 cup light mayonnaise
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon black pepper

Preparation

Combine first 4 ingredients in a large bowl. Combine mayonnaise and next 3 ingredients. Add to cabbage mixture; toss gently to coat. Serve immediately, or cover and chill up to 2 hours.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2006
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