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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Sugar Snap Pea Slaw

Makes: 12 servings
Serving size: 1/2cup Yield: 6 cups
Start to Finish 30 mins
Sugar Snap Pea Slaw
Ingredients
  • 2  cups  sugar snap peas
  • 2  medium carrots
  • 1  small bulb fennel (6 oz.)
  • 1  large apple
  • 1  cup  shredded red savoy cabbage or red cabbage
  • 1  cup  shredded napa cabbage
  • 6  ounces  plain Greek yogurt
  • 2  tablespoons  apple cider vinegar
  • 1  tablespoon  honey
  • 1  teaspoon  Dijon-style mustard
  • 1  teaspoon  snipped fresh tarragon
  •  Salt
  •  Ground black pepper
Directions

1. Cut peas, carrots, fennel and apple into julienne strips; place in a large bowl. Add cabbage; toss to combine.

2. In a small bowl combine yogurt, apple cider vinegar, honey, mustard and tarragon. Add to vegetable mixture; toss to coat. Season to taste with salt and pepper.

Nutrition Facts (Sugar Snap Pea Slaw)
  • Servings Per Recipe 12,
  • cal. (kcal) 46,
  • Fat, total (g) 1,
  • chol. (mg) 2,
  • sat. fat (g) 1,
  • carb. (g) 8,
  • Monosaturated fat (g) 0,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 2,
  • sugar (g) 5,
  • pro. (g) 2,
  • vit. A (IU) 1956,
  • vit. C (mg) 15,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 17,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 80,
  • Potassium (mg) 162,
  • calcium (mg) 38,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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