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Peanut Coleslaw

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salads•american•vegetarian, gluten-free, contains peanuts, contains eggs
25 minutes•8 servings•

Ingredients

  • 8 cups green cabbage – cored and finely shredded
  • 1 1/2 cups carrot – peeled and coarsely grated
  • 1/2 cups scallions – thinly sliced (~2.5 n/a green onions)
  • 3/4 cups mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 1/2 tablespoons granulated sugar
  • 1/2 teaspoons celery seed
  • 1 teaspoons kosher salt
  • 1/2 teaspoons black pepper
  • 3/4 cups roasted peanuts – coarsely chopped
  • roasted peanuts – coarsely chopped (for serving)
Peanut Coleslaw

Instructions

1. Place the shredded cabbage, grated carrot, and sliced scallions in a large mixing bowl.

2. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, salt, and black pepper until smooth and emulsified.

3. Pour the dressing over the vegetables and toss until everything is evenly coated.

4. Fold in the chopped roasted peanuts until distributed.

5. Let the coleslaw rest 10–20 minutes (or chill up to 2 hours) until the cabbage just starts to soften but remains crisp.

6. Taste and adjust seasoning with a pinch more salt or vinegar if needed. Scatter the chopped peanuts (for serving) over the top just before serving.

Peanut coleslaw pairs the cool crunch of finely shredded cabbage with a creamy, tangy dressing and the roasty snap of chopped peanuts. The contrast of textures—silky dressing, crisp vegetables, and nutty bite—makes it especially satisfying alongside rich mains like barbecue. A touch of sugar balances the vinegar, while celery seed and scallions add classic slaw aromatics without overwhelming the peanut flavor.

Rooted in American coleslaw traditions, peanut coleslaw is especially associated with the peanut-growing South, where it appears at potlucks, cookouts, and fish fries. It builds on the long-standing mayonnaise-and-vinegar slaw template that rose to prominence in the 20th century, simply folding in a local staple for extra texture and character. Over time, regional and global spins have emerged, but the straightforward Southern version remains a beloved side for smoked meats and fried seafood.