The 5-Minute Cabbage I've Been Making for Decades

The recipe comes from an old family friend, Mrs. Gillespie.

When my mother was an elementary school teacher in the '90s, her school put together a cookbook with contributions from everyone on staff who wanted to participate. There were a lot of delicious entries, but my favorite has to be by the beloved 4th grade teacher Jo Ann Gillespie, or Mrs. Gillespie.

Every spring, all of the teachers would honor the rest of the school staff with a luncheon, and her pea and peanut slaw was always one of the first things to disappear from the potluck buffet.

Both Mrs. Gillespie and my mom are happily retired now, and my mom continues to make this slaw for her friends to this day. She brings it to their annual camping trip potluck dinner, where vegetarians especially appreciate the substantial side dish.

Peas and peanuts probably aren’t the first ingredients you think of when it comes to a slaw. In this recipe, crisp cabbage and sweet peas are combined with a creamy curry dressing, with plenty of crunchy peanuts sprinkled throughout. It’s an unusual combination that works extremely well.

Make It Ahead

You can make this slaw a day or two ahead if you like. It’s best to wait until just before serving to add the peanuts so they remain as crunchy as possible, but I don’t mind when they become a bit softer overnight—the leftovers are still great.

Either way, you’ll want to taste the slaw after it’s been chilling for a while, as it might need a little more salt or vinegar to perk it back up. My mom also adds a squeeze of lemon juice to freshen it up if it’s been sitting a day or two.

Oh, and in the original recipe, Jo Ann recommends letting the salad chill for at least an hour or up to overnight before serving. I think it’s delicious right away, though! There’s really no need to wait.

How To Make Mrs. Gillespie’s Cabbage Slaw

For four to six servings, you’ll need:

• 1/4 cup mayonnaise

• 1/4 cup sour cream

• 2 teaspoons yellow mustard

• 2 teaspoons rice vinegar

• 1 teaspoon granulated sugar

• 1/2 teaspoon curry powder

• 1/4 teaspoon kosher salt

• 1/8 teaspoon ground black pepper

• 8 ounces (3 packed cups) finely shredded green cabbage

• 10 ounces (about 2 1/2 cups) frozen peas, thawed

• 2 green onions, sliced, plus one more for garnish

• 3/4 cup Spanish salted peanuts

In a medium mixing bowl or salad bowl, whisk together the mayonnaise, sour cream, mustard, vinegar, sugar, curry powder, salt, and pepper.

Add the cabbage, peas, and sliced green onions and stir until all of the vegetables are evenly coated in the dressing. Transfer the slaw to a serving bowl. Sprinkle the peanuts all over the top of the slaw, along with the remaining sliced green onion. Serve right away.

The slaw will keep, refrigerated, for up to 3 days. For the best texture, add the peanuts just before serving.

Simple Substitutions and Variations

Mrs. Gillespie specifically calls for Spanish salted peanuts in her recipe. Also sometimes referred to as “redskin” peanuts, they tend to be on the smaller side, and their brownish-red skins make for a pretty contrast with the other ingredients in the slaw. You can use regular roasted salted peanuts, but I do think these are the best choice here due to their petite size and delicate crunch.

I don’t think this slaw needs anything extra, but you could add some raisins or chopped dried apricots for more sweetness and texture contrast. Or, to pack the dish with more protein, stir in some shredded rotisserie chicken to make it into a hearty lunch all on its own.