Some things were just meant to be together. Peanut butter and jelly. Cinnamon and raisins. Cilantro and lime.
And peas and carrots, of course.
I’ve been making recipes with this delicious duo forever. Everything from warm peas and carrots with butter to a simple peas-and-carrots quinoa pilaf to a fancy version of chicken-noodle soup with peas and carrots have graced my dinner table for years. Growing up, my mom would often make a simple side dish of peas and chopped carrots tossed with salt, pepper, butter, and parsley. So easy. But so good.
So this recipe for Peas n’ Carrots Slaw Salad is just another twist on the peas-and-carrots theme. It makes a great side dish for grilled or roasted fish, burgers, even warm beans and rice. The peas add a nice sweetness to the slaw while the carrots offer crunch and color. It also keeps well in the refrigerator for several days, making it a great make-ahead side dish to pull out at a moment’s notice. And with picnic season upon us, don’t we all need more recipes for easy potluck offerings? This one keeps well out of refrigeration (although it tastes best chilled, in my opinion) since it is mayo-free.
Like I said, some things are just meant to be together. Me, a fork, and a bowlful of this salad are one of them.
Peas n’ Carrots Slaw Salad - Serves 4
1 small green cabbage, cored and thinly sliced with a sharp knife
2 medium carrots, peeled and shredded (I used this handy tool for shredding)
1/2 cup frozen peas, thawed
Small handful fresh parsley, chopped
2 tbs. red or white wine vinegar
2 tbs. olive oil
1 tsp. salt-free dried herb blend (I used Mural of Flavor from Penzey’s)
Sea salt, to taste
Combine the cabbage, carrots, peas, and parsley in a mixing bowl. Drizzle with the vinegar and oil. Toss to coat thoroughly. Sprinkle with dried herb blend, season to taste with salt, and toss again. Refrigerate at least 30 minutes or until ready to serve.