Mix together the cabbage, carrot, sultanas and white parts of the green onions in a large bowl.
Stir the mayonnaise and yogurt together and season with pepper. Stir this dressing into the cabbage mixture and toss well to coat all the ingredients.
Just before serving, stir in the radishes and peanuts and sprinkle with the chopped green parts of the green onions and the parsley or chives, if using.
Crunchy nut coleslaw variations: For a celeriac coleslaw, use 250 g peeled celeriac cut into matchstick strips, instead of white cabbage. Flavour the yogurt and mayonnaise dressing with 2 teaspoons whole-grain mustard, or 1 teaspoon Dijon mustard and 1 tablespoon mango chutney.
Per serving: 166 calories, 7 g protein, 7 g total fat, 1 g saturated fat, 2 mg cholesterol, 20 g total carbohydrate, 18 g sugars, 5 g fibre, 165 mg sodium