Spicy Asian Slaw With Honey Roasted Peanuts Recipes

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SPICY ASIAN COLESLAW

Make and share this Spicy Asian Coleslaw recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8



Spicy Asian Coleslaw image

Steps:

  • Combine the first 4 ingredients in a large bowl.
  • Add the green onions and coleslaw, tossing gently to coat.
  • Sprinkle the slaw with parsley and sesame seeds.
  • Serve immediately.

1/4 cup rice vinegar
2 tablespoons low sodium soy sauce
1/4 teaspoon crushed red pepper flakes
2 teaspoons dark sesame oil
1/4 cup sliced green onion
1 (16 ounce) package cabbage and carrot coleslaw mix (or l lb fresh shredded cabbage, mix green and red, and carrots)
1 tablespoon fresh parsley
2 teaspoons sesame seeds, toasted

PAPAYA SLAW WITH SPICY HONEY VINAIGRETTE

Provided by Kelsey Nixon

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 14



Papaya Slaw with Spicy Honey Vinaigrette image

Steps:

  • For the slaw: Toss together the peanuts, cilantro, chiles, mango, papaya and scallions in a large mixing bowl.
  • For the vinaigrette: Whisk together the vinegar, honey, fish sauce, chili powder, mustard, lime zest and lime juice in a small mixing bowl. Continue whisking while slowly adding the oil until combined. Season with salt and pepper. Drizzle the vinaigrette over the slaw and toss to combine. Garnish with additional peanuts and cilantro, with a dash of chili powder on top.

1/2 cup roasted peanuts, roughly chopped, plus more for serving
1/3 cup fresh cilantro leaves, chopped, plus extra leaves for serving
1 serrano chile, julienned
1 large mango, julienned (2 cups)
1/2 medium green papaya, julienned (4 cups)
1/2 bunch scallions (about 4), julienned
2 tablespoons rice vinegar
1 tablespoon plus 1 teaspoon honey
1 teaspoon fish sauce
1/2 teaspoon chili powder
1/4 teaspoon Dijon mustard
Zest and juice of 1 lime
1/4 cup vegetable oil
Kosher salt and freshly ground black pepper

ALMOST-FAMOUS HONEY-ROASTED PEANUTS

Nuts4Nuts started as a single pushcart in New York City in 1993. But now, on any given day, more than 80 carts are parked all over Manhattan, dishing out little wax-paper bags of warm candied peanuts. Locals and tourists love the signature treat, and they really go nuts this time of year: Sales double during cold-weather months. The business owners won't part with their famous recipe, but the chefs in Food Network Kitchens crafted this version, and it's just as sweet.

Provided by Food Network Kitchen

Time 30m

Yield 2 cups

Number Of Ingredients 6



Almost-Famous Honey-Roasted Peanuts image

Steps:

  • Preheat the oven to 400 ̊ F. Lightly coat a rimmed baking sheet with cooking spray.
  • Combine the sugar, honey, 3 tablespoons water, the vanilla and 1⁄2 teaspoon salt in a large heavy-bottomed pot. Cook over medium heat, stirring with a wooden spoon, until the sugar dissolves. Add the peanuts and cook, stirring occasionally, until the mixture begins simmering, about 1 minute. Continue cooking, stirring constantly, until the sugar mixture dries out and clings to the nuts, 2 to 4 more minutes. Pour onto the prepared baking sheet and spread in an even layer.
  • Bake the nuts until the sugar coating begins melting, about 10 minutes. Stir, then continue baking until the nuts are golden brown and glazed in spots, 2 to 4 more minutes. Remove the baking sheet from the oven and stir the nuts to distribute the caramel. Let cool on the baking sheet. Store, covered, at room temperature for up to 1 week.

Cooking spray
3/4 cup sugar
1 tablespoons honey
2 teaspoons vanilla extract
Kosher salt
2 cups unsalted raw peanuts

ASIAN SLAW WITH PEANUTS

Categories     Salad     Ginger     Onion     Side     No-Cook     Picnic     Vegetarian     Quick & Easy     Peanut     Pea     Bell Pepper     Summer     Chill     Vegan     Cabbage     Soy Sauce     Bon Appétit     Pescatarian     Dairy Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 10



Asian Slaw with Peanuts image

Steps:

  • Whisk first 5 ingredients in medium bowl to blend. Season with salt and pepper.
  • Mix cabbage and remaining ingredients in large bowl. Toss with enough dressing to coat. Season with salt and pepper. (Can be made 3 hours ahead. Cover; chill.)

1/2 cup vegetable oil
1/4 cup rice vinegar
2 tablespoons oriental sesame oil
1 1/2 tablespoons minced peeled fresh ginger
2 teaspoons soy sauce
6 cups thinly sliced Napa cabbage
6 green onions, very thinly sliced
6 ounces snow peas, stringed, thinly sliced lengthwise
1 large red bell pepper, thinly sliced
1/2 cup roasted peanuts

ASIAN COLESLAW WITH PEANUTS AND MANDARIN ORANGES

You can use canned mandarin oranges in place of fresh, and add in a bit of sugar to the dressing. Plan ahead this salad needs to chill for a minimum of 3 hours.

Provided by Kittencalrecipezazz

Categories     Oranges

Time 3h

Yield 6-8 serving(s)

Number Of Ingredients 12



Asian Coleslaw With Peanuts and Mandarin Oranges image

Steps:

  • Whisk the first 5 ingredients in a small bowl and season with salt and pepper.
  • In a large bowl mix together cabbage all all remaining veggies (except the oranges and peanuts).
  • Pour the dressing over the cabbage mixture and toss to coat (you might not want to use the whole amount of dressing).
  • Season with salt and pepper.
  • Cover and refrigerate for a minimum of 3 hours.
  • Just before serving add/mix in the peanuts and mandarin oranges.

Nutrition Facts : Calories 476.6, Fat 41.9, SaturatedFat 5.7, Sodium 431.8, Carbohydrate 19.9, Fiber 6.3, Sugar 8.5, Protein 11.8

1/2 cup vegetable oil
1/4 cup rice vinegar
2 tablespoons sesame oil
1 tablespoon minced fresh ginger (heaping)
2 teaspoons soy sauce
salt and pepper
7 cups napa cabbage, thinly sliced
6 -7 green onions, chopped
6 -8 ounces snow peas, stringed and thinly sliced lengthwise
1 large red bell pepper, thinly sliced
2 mandarin oranges, separated into sections (can use more)
1 cup roasted peanuts (can use more)

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