Tam O' Shanter Coleslaw

"This coleslaw with peanuts but no mayonnaise, is served with sandwiches at the Tam O' Shanter Inn, in the Los Feliz area of Los Angeles."
photo by CarolAT photo by CarolAT
photo by CarolAT
Ready In:




  • Lightly toss together, the first 4 ingredients.
  • Sprinkle with salt and pepper.
  • Pour salad dressing over and toss to coat.
  • Chill thoroughly.

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  1. When I was a little girl, Tam O'Shanter was the restaurant we always went to for birthdays and other celebrations. So, of course I had to try this coleslaw. It tasted just like I remember the Tam O'Shanter coleslaw tasting. It is just delicious, and not at all sweet like so many coleslaw recipes. Thanks for the memories!
  2. This tastes nice and light. Instead of nuts, I used ramen noodles. For the seasoned salt we like Lawry's and I used garlic pepper for the seasoned pepper. Thanks!
  3. What a great coleslaw recipe. It is so easy to make and has a great flavor and texture with the Italian salad dressing and peanuts. To save a bit on the calories, I used a Light Italian dressing. I also used Penzeys Seasoned Salt where the recipe called for seasoning salt. Thanks for sharing your recipe.


I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking. I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.
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