How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Crisp Coleslaw Confetti Salad?

You need 7 ingredients. The key ingredients include: 4 cups Coleslaw, and carrot salad blend, 2 cups sugar snap peas, 2 red peppers, cut into large chunks (about 2 cups), 1/2 cup green onion, slices (I used a Vidalia onion instead), and more.

Is Crisp Coleslaw Confetti Salad suitable as salads?

Yes, Crisp Coleslaw Confetti Salad falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Crisp Coleslaw Confetti Salad?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crisp Coleslaw Confetti Salad Recipe

Name: Crisp Coleslaw Confetti Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups Coleslaw, and carrot salad blend; 2 cups sugar snap peas; 2 red peppers, cut into large chunks (about 2 cups); 1/2 cup green onion, slices (I used a Vidalia onion instead); 1/4 cup dry roasted peanuts; 1 (15 1/4 ounce) can tropical fruit salad, drained; 1/2 cup zesty Italian dressing (I used low-fat)

Fresh, crisp and full of flavor — this Crisp Coleslaw Confetti Salad is a must-try. Made with sugar snap peas, red peppers, green onion and peanuts. Eas…

This Crisp Coleslaw Confetti Salad relies on simple, everyday ingredients such as sugar snap peas and dry roasted peanuts. It comes together quickly and makes 4 servings, at about 564 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Servings: persons

4 cups Coleslaw, and carrot salad blend
2 cups sugar snap peas
2 red peppers, cut into large chunks (about 2 cups)
1/2 cup green onion, slices (I used a Vidalia onion instead)
1/4 cup dry roasted peanuts
1 (15 1/4 ounce) can tropical fruit salad, drained
1/2 cup zesty Italian dressing (I used low-fat)

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Quick Info

Servings
4 servings
Calories
564 kcal
Category
Salads

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