Coleslaw with Peanuts
4 servings
60 minutes
Coleslaw with peanuts is a vibrant blend of classic American cuisine and unexpected textures. Originating as a simple cabbage salad, it gained popularity for its freshness and rich flavor. The addition of roasted peanuts adds a crunchy note and a light nutty aroma that pairs wonderfully with the tender cabbage and juicy carrots. The dressing made from whipped yolk, mustard, and vinegar creates a balance between spiciness and mild acidity, enhancing the natural flavors of the ingredients. This salad works well as a side dish for meat and fish dishes but can also serve as an independent snack. It is especially good in warm weather, refreshing and filling with lightness. Coleslaw with peanuts is easy to prepare yet incredibly tasty, delighting lovers of contrasting textures and rich aromas.
1
Boil the egg hard, take the yolk.
- Chicken egg: 1 piece
2
Clean the vegetables. Finely chop the cabbage, mash it by hand, and mix it with salt.
- White cabbage: 300 g
- Salt: to taste
3
Grate the carrot on a coarse grater.
- Carrot: 1 piece
4
Slice the onion into half rings, celery into pieces, and chop the parsley.
- Red onion: 1 head
- Celery stalk: 2 pieces
- Parsley: 1 bunch
5
Whisk the yolk with mustard and vinegar. While continuing to whisk, slowly pour in the oil. Mix the cabbage, carrot, onion, celery, parsley, and nuts. Drizzle with dressing, season with salt and pepper, and mix thoroughly.
- Chicken egg: 1 piece
- Mustard: 1 teaspoon
- Apple cider vinegar: 1 teaspoon
- Sesame oil: 3 tablespoons
- White cabbage: 300 g
- Carrot: 1 piece
- Red onion: 1 head
- Celery stalk: 2 pieces
- Parsley: 1 bunch
- Roasted peanuts: 0.5 glass
- Ground black pepper: to taste
- Salt: to taste
