• 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



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.


  • 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

Nutrition Facts Per Serving

Calories 350 (Calories from Fat 64%); Total Fat 26 ( Saturated Fat 4; Trans Fat 0; ); Cholesterol 65; Sodium 220; Potassium 385; Total Carbohydrate 28; Dietary Fiber 3; Sugars 22; Protein 5; Calcium 63; Iron 1;

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