Creamy-Crunchy Coleslaw

Reader Nora Henshaw adds crunch to her coleslaw with this toasted peanut variation.


Makes 8 to 10 servings

Recipe from

Southern Living

Recipe Time

Prep: 15 Minutes
Cook: 2 Minutes
Cool: 15 Minutes
Chill: 1 Hours


1/4 cup chopped lightly salted peanuts
6 fully cooked bacon slices
3/4 cup mayonnaise
1 tablespoon sugar
2 tablespoons cider vinegar
1 (16-oz.) package coleslaw mix
Salt and pepper to taste


1. Heat peanuts in a small skillet over medium-high heat, stirring often, 2 minutes or until lightly toasted. Let cool 15 minutes.

2. Crisp bacon slices according to package directions.

3. Whisk together mayonnaise, sugar, and vinegar in a large bowl. Crumble bacon, and add to mayonnaise mixture in bowl. Add coleslaw mix, salt and pepper to taste, and peanuts; toss to coat. Cover and chill at least 1 hour or up to 8 hours. Serve with a slotted spoon.

Note: For testing purposes only, we used Hormel Fully Cooked Bacon.

Nora Henshaw, Okemah, Oklahoma,

Southern Living

April 2007
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