Coleslaw with Raisins and Peanuts

• Dressing
• 1/4 c. white wine vinegar
• 1/4 c. granulated sugar
• 1 c. mayonnaise
• 1 tsp. celery seed
• 2 tsp. prepared horseradish
• Kosher or sea salt and freshly ground black pepperSalad
• 6 c. shredded green cabbage
• 3/4 c. shredded red cabbage
• 3/4 c. grated carrots
• 1/3 c. California golden raisins
• 1/4 c. coarsely chopped, toasted and salted peanuts
• Kosher or sea salt and freshly ground black pepper
• 2 hard cooked eggs, peeled and chopped
• 1 tbsp. minced fresh chives

Preparation

1 Dressing
2 Combine the vinegar and sugar in a small mixing bowl.
3 Stir in the mayonnaise, celery seed and horseradish.
4 Season to taste with salt and pepper. Be sure sugar is dissolved before serving.
5 Salad
6 Toss the cabbages, carrots, raisins and peanuts in a large mixing bowl with desired amount of dressing.
7 Season to taste with salt and pepper.
8 Arrange in a serving bowl and garnish with the chopped eggs and chives.

Source: Chef Roy Harland and California Raisin Marketing Board