Southern Peanut Coleslaw


2 heads green cabbage, shredded
¼ head red cabbage, shredded
4 carrots, grated
2 red onions, thinly sliced
½ cup peanuts, roasted, coarsely chopped
¼ cup parsley, coarsely chopped
½ cup peanut butter
¼ cup brown sugar
1 cup cider vinegar
2 garlic cloves
½ cup peanut oil
¼ tsp. cayenne
½ tsp. celery seed
1 tsp. Worcestershire sauce
1 Tbsp. black pepper


  1. Shred cabbages, grate carrots, and slice onions
  2. Place all in a colander and lower into a bowl of ice water.
    Chill for 5 minutes.
  3. Prepare dressing in a food processor by combining peanut
    butter, vinegar, sugar, cayenne and garlic.
  4. With the machine running, pour in the oil in a thin stream to
    form a thick, creamy dressing.
  5. Season with salt and pepper, pulsing the machine to combine.
    The dressing should be very highly seasoned.
  6. Spin the chilled vegetables dry, and combine with the dressing;
    serve cold.

Yield: 12 servings
Serving Size: ½ cup
Source: Culinary Institute of America

coleslaw label


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