Peanut and Sultana Coleslaw

Peanut and Sultana Coleslaw


6 people made this

This fresh-tasting coleslaw is made with white cabbage, carrot and radishes, flecked with spring onions, sultanas and peanuts.

Ariana Klepac

Serves: 4 

  • 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)

Preparation:10min  ›  Extra time:50min  ›  Ready in:1hour 

  1. Mix together the cabbage, carrot, sultanas and white parts of the spring onion in a large bowl.
  2. 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.
  3. 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.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate