Recipe: Creamy Peanut Coleslaw (not Banderas)

CREAMY PEANUT COLESLAW

1 cup mayonnaise
1/4 cup plus 2 tablespoons cider vinegar
1/4 cup plus 2 tablespoons sugar
2 tablespoons milk
1 clove garlic, minced
1/2 teaspoon Beau Monde Seasoning or celery salt
1 medium cabbage head, shredded
2 carrots, shredded
2 tablespoons minced onion
TO SERVE:
3/4 cup finely chopped roasted salted peanuts
Kosher salt to taste

In a lidded jar, shake together mayonnaise, vinegar, sugar, milk, garlic, and seasoning or celery salt until well blended; set aside.

Place cabbage, carrots and onion into a large bowl; pour dressing over all and toss to coat well. Cover and refrigerate about 1 hour.

Before serving, stir in peanuts, taste and adjust seasoning.

Servings: 6
Adapted from source: Carol Stevens, Shaboom's Kitchen