Creamy Veggie Slaw
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
More From Oxmoor House
Recipe Time
Prep Time:
Nutritional Information
Amount per serving
- Calories: 103
- Fat: 5.3g
- Saturated fat: 1.1g
- Protein: 2.3g
- Carbohydrate: 12.7g
- Cholesterol: 5mg
- Iron: 0.8mg
- Sodium: 463mg
- Calories from fat: 47%
- Fiber: 2.5g
- Calcium: 30mg
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.
Creamy Veggie Slaw Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Entertaining, Kid-Friendly, Make-Ahead, No-Cook, Portable/Picnic, Family
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Meatless
- OCCASION: Summer
- PUBLICATION: Oxmoor House
More Recipes for Side Dishes/Vegetables
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Cabbage Slaw
Cooking Light -
Broccoli Slaw
Southern Living -
Crunchy Napa Cabbage Slaw
Sunset
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