Peanutty Coleslaw Recipes

CRUNCHY PEANUT COLESLAW

When entertaining my large family, I like to offer a buffet of delicious food. This salad has been enjoyed by all. They like its peanutty crunch and tangy dressing. -Judy Madsen of Ellis, Idaho

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 13

Crunchy Peanut Coleslaw image

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.

Nutrition Facts : Calories 121 calories, Fat 7g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 323mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

Ingredients

1 cup reduced-fat sour cream
1/2 cup fat-free mayonnaise
1 tablespoon sugar
1 tablespoon tarragon vinegar
1/2 teaspoon salt
1/4 teaspoon white pepper
4 cups finely chopped cabbage
1 cup coarsely chopped cauliflower
1 cup chopped celery
1/4 cup finely chopped onion
1/4 cup chopped green pepper
1/4 cup finely chopped cucumber
1/2 cup chopped peanuts

WOOD RANCH'S PEANUT COLESLAW

Categories Salad Vegetable Side Backyard BBQ

Yield 6 people

Number Of Ingredients 11

WOOD RANCH'S PEANUT COLESLAW image

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.

Ingredients

1 (16 ounce) cabbage and carrot coleslaw mix, packaged, shredded
1 ½ cups red cabbage, packaged, shredded
3/4 cup celery, finely sliced
1/3 cup green onion, finely chopped
1/3 cup red wine vinegar
1 tablespoon water
1 ½ tablespoon sugar
1/2 teaspoon seasoning salt
1/4-1/2 teaspoon garlic powder
1/3 cup vegetable oil
1 cup unsalted peanuts

COLESLAW WITH PEANUT DRESSING

This new twist on coleslaw will be a hit at your next BBQ or potluck. It's colorful and delicious. I found this in a Firehouse Cooks article in a BH&G summer cookouts publication.

Provided by Hey Jude

Categories Lunch/Snacks

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 15

Coleslaw with Peanut Dressing image

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.

Nutrition Facts : Calories 172.5, Fat 11.9, SaturatedFat 2, Sodium 262.5, Carbohydrate 13.9, Fiber 4.5, Sugar 7.2, Protein 6.1

Ingredients

3 tablespoons rice vinegar
3 tablespoons creamy peanut butter
2 tablespoons salad oil
1 -2 teaspoon packed brown sugar
1 tablespoon grated fresh ginger
1 clove garlic, minced
1 tablespoon soy sauce
1/2 head green cabbage, shredded (about 5 cups)
1/4 head red cabbage, shredded (about 2 cups)
2 medium carrots, coarsely shredded (about 1 cup)
1/2 small sweet red pepper, cut into matchstick pieces
1/2 small yellow sweet pepper, cut into matchstick pieces
2 medium green onions, chopped (1/4 cup)
2 tablespoons chopped fresh cilantro
1/4 cup chopped honey-roasted peanuts

PEANUT COLESLAW

For a mellower flavor, make the dressing a day ahead.

Provided by Martha Stewart

Number Of Ingredients 16

Peanut Coleslaw image

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.

Ingredients

3/4 cup plain yogurt
3/4 cup mayonnaise
1 tablespoon dark sesame oil
1/4 cup apple cider vinegar
1/2 red onion, peeled and coarsely chopped
1 teaspoon celery seed
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground pepper
1 teaspoon salt
1 tablespoon sugar
1 head savoy cabbage
1/2 head green cabbage
1/2 head red cabbage
6 large carrots
2 tablespoons unsalted butter
1 cup shelled peanuts

COLESLAW WITH PEANUTS

Make and share this Coleslaw With Peanuts recipe from Food.com.

Provided by Nancarino

Categories Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

Coleslaw With Peanuts image

Steps:

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

Ingredients

1 (16 ounce) cabbage and carrot coleslaw mix, packaged, shredded
1 1/2 cups red cabbage, packaged, shredded
3/4 cup celery, finely sliced
1/3 cup green onion, finely chopped
1/3 cup red wine vinegar
1 tablespoon water
1 tablespoon sugar
1/2 teaspoon seasoning salt
1/4-1/2 teaspoon garlic powder
1/3 cup vegetable oil
garlic pepper seasoning
1 cup dry roasted peanuts