Coleslaw with Peas

Coleslaw with Peas

12 Reviews 2 Pics
  • Prep

    15 m
  • Ready In

    1 h 15 m

“This is a delicious, zesty slaw packed with crunch and flavor. It needs to be chilled at least 1 hour before serving.”

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Adjust Servings

Original recipe yields 8 servings



  1. In a large bowl, mix the peas, cabbage, and green onion.
  2. In a separate bowl, mix the sour cream, mayonnaise, mustard, vinegar, salt, and curry powder.
  3. Pour the sour cream mixture over the cabbage mixture, and toss to coat. Cover, and refrigerate at least 1 hour, or overnight. Sprinkle with peanuts to serve.

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Reviews (12)

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I'm not a huge fan of coleslaw but I needed a recipe to use up a bag of shredded cabbage I had. I chose this because I thought the peas would add a little extra nutrition for my kids. It was actually pretty good. The recipe did not specify type of mustard to use and I only had yellow, so I used that. Maybe next time I'll try brown. The peanuts added a great crunch and the peas added nice color. (I left the peanuts whole.) I will use this in place of any other coleslaw recipe if the I need to make coleslaw again arises.



I've had this recipe in my file for a long time and never made it. I had a huge head of cabbage in the fridge and looking for a way to use it. I thought I'd try this for a different change of pace. It was delicious. My husband and I both love curry flavor, so this was right up our ally. Here are my changes: add a small tart apple cut into little pieces, use only about 1 cup of peas tops, less salt, toast the peanuts to bring out the flavor. I also added a little fennel seed. My husband and I ate almost the whole batch just the two of us it was so good. I made it again the next night because I still had more cabbage to use up. Brought the leftovers to a neighbor and she called exclaiming how much she liked it. I think it would be great to take to a potluck because it's different. It holds up well too. Still good after a day in the fridge. If you need to thaw peas in a hurry, just put them in a bowl and run hot water over them from the tap. It thaws them out without cooking them. I hope more people try this wonderful recipe.



It was okay....not enough flavor, maybe more curry next time or hot! I did use the brocoli slaw for more of a crunch which was nice. I like the idea of the peanuts and peas. I have added frozen peas (thawed) to salads/slaws before.

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Amount Per Serving (8 total)

  • Calories
  • 177 cal
  • 9%
  • Fat
  • 13.9 g
  • 21%
  • Carbs
  • 9.5 g
  • 3%
  • Protein
  • 5.6 g
  • 11%
  • Cholesterol
  • 6 mg
  • 2%
  • Sodium
  • 270 mg
  • 11%

Based on a 2,000 calorie diet



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Coleslaw With Grapes and Spinach


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