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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 59.1
  • Total Fat: 2.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 116.2 mg
  • Total Carbs: 9.0 g
  • Dietary Fiber: 2.2 g
  • Protein: 1.2 g

View full nutritional breakdown of Crunchy Two-Pea Coleslaw calories by ingredient
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Crunchy Two-Pea Coleslaw

Submitted by: EBLOOMING

Introduction

This is a nice change from regular coleslaw and especially good if you have some peas in your garden. This is a nice change from regular coleslaw and especially good if you have some peas in your garden.
Number of Servings: 6

Ingredients

    Cruncy Two-Pea Slaw
    1/2 # fresh snow peas (mine are off my pea bush)
    1 Cup fresh sugar snap peas
    2 Tbsp seasoned rice vinegar
    juice of 1/4 lemon
    1 Tbsp olive oil
    1/2 tsp sea salt
    2 c. matchstick-cut carrots
    1 1/2 c. shredded red cabbage
    6 radishes, sliced thin
    3 scallions, sliced thin (I use green onions)
    1/4 c chopped fresh mint (I have that)

    1. Bring medium pot of water to boil. Add snow3 and sugar peas; cook just until peas turn bright green, about 15 seconds. Rinse under cold running water; drain and pat dry with paper towels. Cut half of snow peas lengthwise into strips.

    2. Meanwhile, make dressing; Whisk together vinegar, lemon juice, oil and salt in large bowl.

    3. Add peas, carrots cabbage radishes, scallions, and mint to dressing; toss to coat. Let stand until carrots and cabbage slightly soften, about 15 minutes. Serve at once.

    Per serving (generous 1 cup) 73 cal, 3 gr fat,0 gr unsaturated fat, 0 mg cholestrol, 316 mg sodium, 12 gr carbs, 2 gr protein, 51 mg calcium.

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Directions

1. Bring medium pot of water to boil. Add snow3 and sugar peas; cook just until peas turn bright green, about 15 seconds. Rinse under cold running water; drain and pat dry with paper towels. Cut half of snow peas lengthwise into strips.

2. Meanwhile, make dressing; Whisk together vinegar, lemon juice, oil and salt in large bowl.

3. Add peas, carrots cabbage radishes, scallions, and mint to dressing; toss to coat. Let stand until carrots and cabbage slightly soften, about 15 minutes. Serve at once.

Number of Servings: 6

Recipe submitted by SparkPeople user EBLOOMING.






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