Best Peanut Coleslaw Recipes

WOOD RANCH'S PEANUT COLESLAW

Steps:

• 1. In a large mixing bowl, combine coleslaw, red cabbage, celery and green onions. 2. In a small bowl, whisk together wine vinegar, water, sugar, seasoned salt, garlic powder and oil. 3. Mix dressing with coleslaw; stir in peanuts and toss well. 4. Refrigerate until ready to serve.

CRUNCHY PEANUT COLESLAW

Steps:

• For dressing, in a small bowl, combine the sour cream, mayonnaise, sugar, vinegar, salt and pepper until blended. In a large bowl, combine the cabbage, cauliflower, celery, onion, green pepper and cucumber. Add dressing and toss to coat. Sprinkle with peanuts.

COLESLAW WITH PEANUT DRESSING

Steps:

• Whisk together vinegar, peanut butter, oil, brown sugar, ginger, garlic, and soy sauce in a small bowl until well blended.
• In a large salad bowl, toss together cabbages, carrots, peppers, green onions, and cilantro.
• Drizzle dressing over the veggies, toss to coat.
• Sprinkle chopped peanuts on top before serving.
• You can make this up to 24 hours ahead and chill, then let stand at room temperature for 30 minutes before serving.

SPICY PEANUT COLESLAW LIKE ARMADILLO WILLY'S

Steps:

• Combine all the salad ingredients in a bowl.
• Combine all the coleslaw sauce ingredients in a small bowl.
• Spoon in coleslaw sauce into salad and mix well. Taste for more salt and pepper if needed. Cover and refrigerate until serving.

WOOD RANCH BBQ & GRILL PEANUT COLESLAW RECIPE - (3.8/5)

Steps:

• 1. In a large mixing bowl, combine coleslaw, red cabbage, celery and green onions. 2. In a small bowl, whisk together wine vinegar, water, sugar, seasoned salt, garlic powder and oil. 3. Mix dressing with coleslaw; stir in peanuts and toss well. 4. Refrigerate until ready to serve.

CABBAGE AND PEANUT COLESLAW

Steps:

• Add cabbage to a large bowl.
• In a small bowl mix the mayonnaise, sour cream, vinegar, mustard, curry powder, salt, and pepper together; add dressing to cabbage and toss to coat well.
• Cover and refrigerate several hours.
• Add peanuts and toss just before serving.

PEANUT-MANGO COLESLAW

Steps:

• Mix mayo and dressing in large bowl until blended.
• Add all remaining ingredients except nuts; mix lightly.
• Refrigerate 1 hour. Top with nuts.

SOUTHERN PEANUT COLESLAW

Steps:

• 1.Shred cabbages, grate carrots, and slice onions 2.Place all in a colander and lower into a bowl of ice water. Chill for 5 minutes. 3.Prepare dressing in a food processor by combining peanut butter, vinegar, sugar, cayenne and garlic. 4.With the machine running, pour in the oil in a thin stream to form a thick, creamy dressing. 5.Season with salt and pepper, pulsing the machine to combine. The dressing should be very highly seasoned. 6.Spin the chilled vegetables dry, and combine with the dressing; serve cold.

PEANUT COLESLAW

Steps:

• In a blender or food processor, combine yogurt, mayonnaise, sesame oil, vinegar, and onion. Puree until smooth. Add celery seed, peppers, salt, and sugar, and blend for a few seconds to combine.
• Remove large outer leaves from cabbages and save to line the serving bowl. Shred cabbages with a large knife and set aside. Peel and grate carrots, or julienne them on a mandoline. Set aside.
• Melt butter in a small saute pan and add peanuts. Toast, shaking pan frequently, until brown. Do not burn. Let cool.
• In a large bowl, combine shredded cabbages and grated carrots. Add dressing; mix well. Crush peanuts slightly with the side of a knife and, just before serving, add three quarters of them.
• Line serving bowl with reserved cabbage leaves and fill with coleslaw. Garnish with remaining peanuts, and serve immediately.

CRUNCHY PEANUT COLESLAW

Steps:

• Combine the sour cream, mayo, sugar, vinegar, salt and pepper; stir until blended. in a large bowl, combine the rest of the ingredients. pour dressing over vegetables; toss to coat.

FRUITED PEANUT COLESLAW

Steps:

• In large bowl, mix all ingredients.

ASIAN COLESLAW WITH SPICY PEANUT DRESSING

Steps:

• To make dressing: In small bowl,whisk together peanut butter, oil, vinegar, brown sugar, soy sauce, ginger, and garlic.
• To make salad: In large bowl combine green and red cabbage, bell peppers, carrots, green onions, and cilantro.
• Add dressing to salad.
• Toss to coat.
• Season with salt, if necessary.
• Note: Salad can be prepared several hours ahead. Cover and chill.
• To serve: Transfer slaw to large shallow bowl. Sprinkle with peanuts.

CRUNCHY PEANUT-MANGO COLESLAW

Steps:

• Mix mayo and dressing in large bowl.
• Add next 4 ingredients; mix lightly.
• Refrigerate 1 hour. Top with nuts.

LIME AND PEANUT COLESLAW

Steps:

• In a skillet or oven (350F) roast the peanuts for 5 to 10 minutes, shaking the pan once or twice along the way, until golden and toasted. Cut the cabbage into two quarters and cut out the core. Using a knife shred each quarter into whisper thin slices. The key here is bite-sized and thin. If any pieces look like they might be awkwardly long, cut those in half. Combine the cabbage, tomatoes, jalapeno (opt), and cilantro in a bowl. In a separate bowl combine the lime juice, olive oil, salt. Add to the cabbage mixture and gently stir to combine. Just before serving fold in the peanuts (add them too earl and they lose some of their crunch). Taste and adjust the flavor with more salt if needed.

FRUITED PEANUT COLESLAW

Steps:

• In a large bowl, mix all the ingredients.
• Chill & serve.

LIME & PEANUT COLESLAW

Steps:

• Mix lime juice, olive oil, salt, and cilantro. Slice cabbage into thin, short slices. Mix cabbage and tomatoes. Add dressing and mix well. Sprinkle peanuts on top just before serving.

CREAMY PEANUT COLESLAW

Steps:

• 1. In large serving bowl, mix cabbage with carrot and green onions. 2. To make dressing, whisk together mayonnaise, sour cream, sugar, mustard, vinegar, apple juice, and celery seed in a small bowl. Pour over cabbage mixture. 3. Sprinkle peanuts over the top and serve. Or cover and keep chilled in refrigerator until ready to serve.