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Pea and Peanut Cole Slaw
with Creole Mustard Dressing

1-16 oz. package of shredded
Cole Slaw Mix
1 c of grated Carrots
1 Red Bell Pepper, julienne
1 Yellow Bell Pepper, julienne
1 c of frozen Petite Peas, thawed
¼ c chopped Green Onions

  Creole Mustard Dressing:
3.5 oz Dulcet Creole Mustard
2 T Orange Juice
1 T Sugar
½ c Mayonnaise or Yogurt
Splash of Tabasco (optional)
½ c Roasted Spanish Peanuts (optional)

1. Combine the first group of ingredients in a bowl and set aside.
2. Whisk together the Creole Mustard Dressing ingredients.
3. Toss the salad with the dressing and top with the roasted peanuts.

Serves 6-8


 

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