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 Oxmoor House

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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

  1. 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.
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