Coleslaw with Raisins and Peanuts

Submitted by: Roy Harland

Raisins, horseradish and peanuts add pizzazz to picnics, barbecues or fish fries.




    • 1/4 cup white wine vinegar
    • 1/4 cup granulated sugar
    • 1 cup mayonnaise
    • 1 teaspoon celery seed
    • 2 teaspoons prepared horseradish
    • Kosher or sea salt and freshly ground black pepper


    • 6 cups shredded green cabbage
    • 3/4 cup shredded red cabbage
    • 3/4 cup grated carrots
    • 1 cup California golden raisins
    • 1/4 cup coarsely chopped, toasted and salted peanuts
    • Kosher or sea salt and freshly ground black pepper
    • 2 hard cooked eggs, peeled and chopped
    • 1 tablespoon minced fresh chives



    Combine the vinegar and sugar in a small mixing bowl. Stir in the mayonnaise, celery seed and horseradish. Season to taste with salt and pepper. Be sure sugar is dissolved before serving.


    Toss the cabbages, carrots, raisins and peanuts in a large mixing bowl with desired amount of dressing. Season to taste with salt and pepper. Arrange in a serving bowl and garnish with the chopped eggs and chives.

    Note: Substitute 1 pound coleslaw mix for cabbages and carrots to make salad in a hurry.

    Nutrition Facts Per Serving

    Calories 350 (64% from fat); Total Fat 26g (sat 4g, mono 8g, poly 13g, trans 0g ); Cholesterol 65mg; Protein 5g; Carbohydrate 28g; (Dietary Fiber 3g; Sugars 22g; ); Iron 1mg; Sodium 220mg; Calcium 63mg; Potassium 385mg

    This recipe is found in the following categories:

    Comment on the Recipe

    Comments may be moderated. If you don't see your comment, please be patient. It may be posted soon. Do not post your comment a second time. Thank you.