New This Month

Peanut Coleslaw

For a mellower flavor, make the dressing a day ahead.

  • Servings: 15

Source: Martha Stewart Living, June July 1992

Ingredients

  • 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

Directions

  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.

Reviews

Be the first to comment!