Crunchy Peanut Cole Slaw
|Chopped green cabbage||3 Cup (48 tbs)|
|Chopped red cabbage||1 Cup (16 tbs)|
|Finely chopped celery||1 Cup (16 tbs)|
|Chopped cauliflower||1 Cup (16 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
|Mayonnaise||1 Cup (16 tbs)|
|Tarragon vinegar||1 Tablespoon|
|Finely chopped cucumber||1⁄2 Cup (8 tbs)|
|Finely chopped green onion||1⁄4 Cup (4 tbs)|
|Finely chopped green pepper||1⁄4 Cup (4 tbs)|
|Coarsely chopped salted peanuts||1⁄2 Cup (8 tbs)|
|Shredded parmesan cheese||2 Tablespoon|
Toss the green and red cabbage, celery, and cauliflower together and chill.
Combine the sour cream, mayonnaise, sugar, salt, vinegar, cucumber, green onion, and green pepper for the salad dressing and chill thoroughly.
Melt butter in a small skillet; add peanuts and heat several minutes until lightly browned.
Remove from heat and immediately stir in the Parmesan cheese.