Peanut and Sultana Coleslaw
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6 people made this
This fresh-tasting coleslaw is made with white cabbage, carrot and radishes, flecked with spring onions, sultanas and peanuts.
200g white cabbage, finely shredded
1 large carrot, peeled and coarsely grated
1/3 cup sultanas
4 spring onions, finely chopped, with the white and green parts kept separate
2 tablespoons low-fat mayonnaise
150g natural low-fat yoghurt
pepper to taste
30g radishes, sliced
1/3 cup unsalted roasted peanuts
3 tablespoons chopped parsley or snipped fresh chives, or a mixture of the two (optional)
Extra time:50min ›
- Mix together the cabbage, carrot, sultanas and white parts of the spring onion in a large bowl.
- Stir the mayonnaise and yoghurt together and season with pepper. Stir this dressing into the cabbage mixture and toss well to coat all the ingredients. Chill to develop the flavours.
- Just before serving, stir in the radishes and peanuts and sprinkle with the chopped green parts of the spring onions and the parsley or chives, if using.
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