Coleslaw with Corn and Peas adds that variety and color needed when cooking for a large group or family. It’s a great addition to a buffet or dinner.

Coleslaw with Corn and Peas by Diverse Dinners

I love coleslaw, the crunch of the vegetables and creamy dressing is a dream come true to the palate. Unfortunately, it’s a dish laden with calories so I try to wait for those times when I have a crowd visiting to make it. Note I said “try”, I do not always succeed.

The ingredients are stated in the title with the addition of chives to finish off. The dressing is a combination of sour cream, mayonnaise, apple cider vinegar, salt and pepper. A delicious combination that will have you coming back for more and more.

Coleslaw with Corn and Peas can be added to almost any meal, but I prefer it with fried food. barbecued meats and on top of burgers. The combination will slay your calorie count but at least there is a reward – it’s tasty baby! However, if you’re concerned about your calorie intake, Just take the stairs instead of the elevator a few times, and cut back on high-calorie foods for the rest of the week and you should be good.

When I was much younger, making the coleslaw was my job at home. Our Sunday dinner usually consisted of roast meat, rice and peas, roast potatoes, gravy, and you guessed it – coleslaw. To this day, I prefer to eat rice and peas with a touch of coleslaw on the side.

I used canned green peas for this batch of Coleslaw with Corn and Peas, because that is all I could get my hands on at the time. I highly recommend using frozen green peas instead. The final result will be a much more vibrant dish.

Coleslaw with Corn and Peas by Diverse Dinners
Print Recipe

Coleslaw with Corn and Peas

Prep Time20 minutes
Total Time20 minutes

Ingredients

Dressing

  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 1/2 tsp fresh ground black pepper
  • 1/2 tsp - 3/4 tsp salt

Slaw

  • 1/2 medium cabbage
  • 1 large carrot
  • 1 cup fresh or frozen green garden peas
  • 1 cup fresh or frozen sweetcorn
  • 1/4 cup chives chopped

Equipment & Utensils

  • Large mixing bowl
  • Sharpe chef's knife
  • Grater

Instructions

Dressing

  • Mix together ingredients, adding the salt last and sparingly until you arrive at the desired flavor.
  • Set dressing aside while you prepare slaw.

    Slaw

    • If using frozen corn and peas, place them in a colander and run them under cold water until they are good to eat.
    • Set corn and peas aside and allow water to drain away.
    • Slice cabbage as thin as you can manage with a sharp chef's knife and then place in a large bowl.
    • Grate carrot and add to bowl, then add corn and peas.
    • Toss and mix slaw ingredients until mixed up completely then drizzle with dressing.
    • Stir carefully to coat slaw ingredients.
    • Allow to sit for 5 minutes then stir again. Taste to test flavors are as expected, and fix what is lacking if needed
    • Garnish with chives and serve immediately.