The 10-Minute Cabbage I've Been Making for Decades

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

By
Coco Morante
Coco Morante
Coco Morante
Coco began developing recipes for Simply Recipes in 2016 and is the author of five cookbooks. She is an industry expert on Instant Pot cooking.
Learn about Simply Recipes' Editorial Process
Published November 11, 2025
Coco Morante
White bowl of cabbage slaw on a gray table with a blue checkered napkin underneath and wooden serving utensils to the side

Simply Recipes / Coco Morante

Why Make This

  • Peas and peanuts give this cabbage slaw a unique flavor and satisfying crunch.
  • The creamy curry dressing adds warmth and depth not found in typical slaws.
  • You can prepare the salad up to two days in advance for easy entertaining.

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 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.

Simple Substitutions and Variations

Mrs. Gillespie specifically calls for salted Spanish 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. 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.

Mrs. Gillespie’s Cabbage Slaw

Prep Time 10 mins
Total Time 10 mins
Servings 6 servings
Keep Screen Awake

Ingredients

  • 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

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

  • 3/4 cup salted Spanish peanuts

Method

  1. Make the dressing:

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

  2. Mix and serve:

    Add the cabbage, peas, and 2/3 of the 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 and remaining green onion all over the top of the slaw. Serve right away.

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

    Love the recipe? Leave us stars and a comment below!

Nutrition Facts (per serving)
256 Calories
18g Fat
17g Carbs
9g Protein
×
Nutrition Facts
Servings: 6
Amount per serving
Calories 256
% Daily Value*
Total Fat 18g 23%
Saturated Fat 3g 17%
Cholesterol 10mg 3%
Sodium 260mg 11%
Total Carbohydrate 17g 6%
Dietary Fiber 6g 20%
Total Sugars 6g
Protein 9g
Vitamin C 22mg 111%
Calcium 63mg 5%
Iron 2mg 9%
Potassium 303mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.