Pick a large bowl and add in finely shredded white cabbage, coarsely grated slices of one fresh carrot, sultanas and four of the finely chopped spring onion.
Note: Make sure to cut off the white and green parts of the onions before chopping them.
Mix all the vegetables with a large spoon and set aside.
Take another medium mixing bowl and add in the mayonnaise and yogurt. Stir both ingredients until smooth and season the mixture with some salt and ground pepper to taste.
Now, drizzle the mayonnaise-yogurt dressing over the vegetable mixture in the large serving bowl and toss the ingredients gently to coat them.
Add in the radishes and peanut, mixing them gently.
Chop the green parts of the onion and parsley. Sprinkle them all over the salad and serve immediately along with four medium serving bowls and forks.