New This Month

Peanut Coleslaw

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


  1. 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.

  2. 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.

  3. Melt butter in a small saute pan and add peanuts. Toast, shaking pan frequently, until brown. Do not burn. Let cool.

  4. 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.

  5. Line serving bowl with reserved cabbage leaves and fill with coleslaw. Garnish with remaining peanuts, and serve immediately.


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