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My mom used to make this coleslaw often when I was little. I think my three siblings and I must've requested it often, because each of use was allowed to eat six peanuts as a special treat while Mom was making it. I remember we'd all line up at the kitchen table to wait for her to count them out!
TOTAL TIME: Prep: 10 min. + chilling Cook: 15 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 10 min. + chilling Cook: 15 min.
MAKES: 8-10 servings


  • 6 cups shredded cabbage
  • 1 cup dry roasted salted peanuts
  • 2 eggs
  • 1/2 cup half-and-half cream
  • 2 tablespoons all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/3 cup cider vinegar
  • 2 tablespoons vegetable oil
  • 2 tablespoons water

Nutritional Facts

1/2 cup: 167 calories, 12g fat (2g saturated fat), 49mg cholesterol, 261mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 6g protein.


  1. Place cabbage and peanuts in a large salad bowl; set aside. In a bowl, beat eggs and cream until frothy; set aside.
  2. In a small saucepan, bring remaining dressing ingredients to a boil over medium heat, stirring constantly. Gradually beat into egg mixture. Return to heat; cook and stir over low heat until mixture thickens and coats a spoon. Set aside to cool. Pour over cabbage; toss to coat. Refrigerate. Yield: 8-10 servings.
Originally published as Nutty Coleslaw in Bountiful Harvest Cookbook 1994, p59

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