Crunchy nut coleslaw

Crunchy nut coleslaw


32 people made this

About this recipe: Everyone loves coleslaw, and this fresh-tasting version will be sure to appeal to the whole family. Made with white cabbage, carrot and radishes, it is flecked with spring onions, sweet sultanas and roasted peanuts, and tossed with a creamy dressing that is healthily low in fat.

Norma MacMillan

Serves: 4 

  • 200 g (7 oz) white cabbage, finely shredded
  • 1 large carrot, about 150 g (5½ oz), coarsely grated
  • 50 g (1¾ oz) sultanas
  • 4 spring onions, finely chopped, with the white and green parts kept separate
  • 2 tbsp mayonnaise
  • 150 g (5½ oz) plain low-fat yogurt
  • 30 g (1 oz) radishes, sliced
  • 50 g (1¾ oz) unsalted roasted peanuts
  • 3 tbsp chopped parsley or snipped fresh chives, or a mixture of the two (optional)
  • salt and pepper

Prep:15min  ›  Ready in:15min 

  1. Mix together the cabbage, carrot, sultanas and white parts of the spring onion in a large bowl.
  2. Stir the mayonnaise and yogurt together and season with salt and pepper to taste. Stir this dressing into the cabbage mixture and toss to coat all the ingredients.
  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.

Some more ideas for coleslaw

Toss 1 cored and diced red-skinned dessert apple with 2 tbsp lemon juice, then stir into the coleslaw with 1 tsp caraway seeds. * Add 100 g (3½ oz) canned or thawed frozen sweetcorn. * Lightly toast 1 tbsp pumpkin seeds and 2 tbsp sunflower seeds under the grill and use to garnish the coleslaw in place of the herbs. * For a celeriac coleslaw, use 250 g (8½ oz) peeled celeriac, cut into matchstick strips, instead of white cabbage. Flavour the yogurt and mayonnaise dressing with 2 tsp wholegrain mustard, or 1 tsp Dijon mustard and 1 tbsp mango chutney. * For a red cabbage and blue cheese coleslaw to serve 4–6, mix together 200 g (7 oz) finely shredded red cabbage with 150 g (5½ oz) tiny cauliflower florets, 150 g (5½ oz) grated carrot, ½ finely chopped red onion and 50 g (1¾ oz) dried cranberries or cherries. Make the dressing by mashing 150 g (5½ oz) plain low-fat yogurt with 115 g (4 oz) crumbled St Agur cheese and seasoning to taste. Garnish with 2 rashers of lean back bacon, derinded, grilled until crisp and cut into thin strips.

Plus points

Roasted peanuts are a delicious and nutritious addition to this recipe. New research suggests that a daily intake of peanuts, peanut butter or peanut (groundnut) oil may help to lower total cholesterol, harmful LDL cholesterol and triglyceride levels and thus help to protect against coronary heart disease. * Home-made coleslaw not only looks and tastes far superior to shop-bought coleslaw, but it will be much lower in fat.

Each serving provides

A, B1, B6, C, E, niacin * folate * calcium, copper, potassium

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Reviews (3)


This was easy and probably the best homemade coleslaw recipe I have seen. I substituted the raisins with cranberries and the roasted peanuts with walnuts to give it a little less fat/sugar content. Very tasty. Thanks! - 15 Jul 2012


Made the celariac version and added the apple and caraway seeds and it was simple and delicious. I won't be buying coleslaw again! Going to try the red cabbage and blue cheese twist on it next time. ! - 10 Jun 2013


For something different, add tiny bit of grated ginger to the salad or a little bit of fennel finely chopped. Also one can replace half of the cabbage quantity with grated French turnip (but make sure you drain it well because it's quite watery). - 26 May 2014

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