Crunchy Two-Pea Coleslaw
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
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.
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.
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.