For a mellower flavor, make the dressing a day ahead.
- Servings: 15
Source: Martha Stewart Living, June July 1992
- 3/4 cup plain yogurt
- 3/4 cup good store-bought mayonnaise
- 1 tablespoon dark sesame oil
- 1/4 cup apple cider vinegar
- 1/2 red onion, peeled and coarsely chopped
- 1 teaspoon celery seed
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground pepper
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 head savoy cabbage
- 1/2 head green cabbage
- 1/2 head red cabbage
- 6 large carrots
- 2 tablespoons unsalted butter
- 1 cup shelled peanuts
In a blender or food processor, combine yogurt, mayonnaise, sesame oil, vinegar, and onion. Puree until smooth. Add celery seed, peppers, salt, and sugar, and blend for a few seconds to combine.
Remove large outer leaves from cabbages and save to line the serving bowl. Shred cabbages with a large knife and set aside. Peel and grate carrots, or julienne them on a mandoline. Set aside.
Melt butter in a small saute pan and add peanuts. Toast, shaking pan frequently, until brown. Do not burn. Let cool.
In a large bowl, combine shredded cabbages and grated carrots. Add dressing; mix well. Crush peanuts slightly with the side of a knife and, just before serving, add three quarters of them.
Line serving bowl with reserved cabbage leaves and fill with coleslaw. Garnish with remaining peanuts, and serve immediately.