ROASTED PEANUT SLAW
Steps:
- Toss the cabbage with the scallions, cilantro and peanuts. Season with salt and pepper.
- In a small mixing bowl, whisk the vinegar, soy sauce, peanut butter, sesame oil and sugar together. Slowly whisk in the canola oil until dressing is emulsified.
- Toss the dressing with the cabbage and garnish with roasted peanuts before serving.
- Cook's Note: Feel free to use different types of cabbages to make this simple slaw.
SPICY PEANUT SLAW
A nice change from ordinary slaw, this one really hits the spot at summer picnics with its chilled veggies and spicy dressing. :)
Provided by Julesong
Categories Fruit
Time 1h15m
Yield 6 cups, 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Toss the cabbages and carrot with 1 teaspoon salt in a colander set over a bowl or in the sink; let it stand until the cabbage wilts, which will take between 1 to 4 hours.
- Rinse the cabbage under cold running water (if you're serving the slaw immediately, rinse under water and then in a large bowl of ice water to chill).
- Press gently to drain then pat dry with paper towels; cabbage can be stored overnight in refrigerator to chill in a re-sealable container.
- To make the dressing, in a food processor purée together the peanut butter, oil, vinegar, soy sauce, lime juice, brown sugar, garlic, ginger, cayenne, and jalapeno (if using) until smooth (taste it at this point to see if you want to add more cayenne or jalapeno).
- Toss the dressing with the cabbage, carrot, grated kohlrabi, water chestnuts, and green onions (and the currants, if using - they add nice little surprising bits of sweetness to the slaw!) together in a bowl.
- Season with salt and pepper, to taste.
- Cover, and refrigerate until chilled and ready to serve; garnish with sesame seeds.
- Makes about 6 cups, serving 6 to 8.
- Note: you can also make the slaw without wilting the cabbage/carrot in the 1 tsp of salt - it's up to you. You might try it both ways to see which you prefer.
BRUCE'S SPICY PEANUT SLAW
Author and chef Bruce Aidells likes to serve this side dish as a delicious accompaniment to his apple chicken sausage.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 17
Steps:
- In a large bowl combine green and red cabbage, carrots, red bell pepper, scallions, red onion, apple, garlic, and red-pepper flakes. Toss to combine. In a second medium bowl, combine the mayonnaise, sour cream, beer, sugar, lemon juice, and vinegar. Mix well. Stir into the vegetable mixture along with peanuts. Season with salt and pepper. Add lemon juice and vinegar, to taste.
SPICY RED (SQUARE) PEANUT COLE SLAW
Steps:
- Shred the cabbage. Slice the scallions into 1-inch strips (on the bias). In a large bowl, mix together with the mayonnaise, sugar and hot oil. Let sit overnight, refrigerated. Mix in the peanuts and season with salt and pepper before serving.
CRISPY ASIAN SLAW WITH PEANUT SAUCE
This delicious sauce can be made in a blender and then tossed with these crispy veggies. Makes for a quick lunch when you are in a hurry! From Weight Watchers - 2 points per 1 1/4 cup serving. NOTE: To add some "heat" to this dish, you may want to consider adding chopped chilies of your choice or some red pepper flakes!
Provided by DailyInspiration
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To make the dressing, combine the vinegar, soy sauce, peanut butter, ginger and brown sugar in a blender and puree. Toss together the remaining ingredients in a serving bowl. Drizzle the dressing and toss to coat evenly.
SPICY PEANUT CHICKEN RAMEN DINNER COLE SLAW
A different and delicious take on the ramen coleslaw salad! I came up with this recipe when we found ourselves making and eating our other version so often (recipe#240922, it's so good!) that we wanted a slightly different kind. :) The recipe makes 4 main-dish portions, or 8-10 side dish portions. It's great as a dinner entrée, and fast and easy to make.
Provided by Julesong
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Sauté the chicken pieces in olive and sesame oils until browned. Drain and set aside.
- In a very large bowl, stir together the dressing ingredients well.
- Add the browned chicken and coleslaw mix or shredded cabbage to the dressing and toss well to coat. Set aside.
- Into a bowl, break up the ramen noodles into smaller pieces. In a saucepan, heat the amount of water according to package directions to a brisk boil and add the seasoning packets. Add the bowl of noodles all at once to the boiling seasoned water and cook, stirring occasionally, for 90 seconds. (You want the noodles slightly cooked, but not as limp as ramen will get if you cook it fully.) When noodles have cooked for 90 seconds, remove from heat and immediately drain.
- Add the semi-cooked drained ramen noodles to the coleslaw and toss again to combine well.
- Place salad in a large container and chill in refrigerator for at least 2 hours (it helps to cool and chill them if you stir the slaw a couple of times during chilling).
- Garnish with chopped toasted peanuts. Makes 4 entrée-size servings.
Nutrition Facts : Calories 563.7, Fat 30.8, SaturatedFat 7.7, Cholesterol 50.3, Sodium 918.1, Carbohydrate 48.3, Fiber 6, Sugar 8.3, Protein 26.6
CONFETTI SLAW WITH SPICY PEANUT DRESSING
Chris Kimball, author of "The Yellow Farmhouse Cookbook," prepares this unusual coleslaw with spicy peanut dressing to accompany his crispy, crunchy fried chicken.After chopping the cabbage, Chris sprinkles it with a teaspoon of salt and lets it sit for a few hours to draw out the excess water. Unsalted cabbage will leech water into the dressing, making the slaw overly wet and separating the dressing from the greens.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Makes about 5 cups
Number Of Ingredients 13
Steps:
- Toss cabbage and carrot with 1 teaspoon salt in a colander or large mesh strainer set over a medium bowl. Let stand until cabbage wilts, 1 to 4 hours. Rinse cabbage under cold running water (or in large bowl of ice water if serving slaw immediately). Press, but do not squeeze, to drain; pat dry with paper towels. (Cabbage can be stored in a resealable plastic bag and refrigerated overnight.)
- In the bowl of a food processor, puree peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger, and jalapeno until a smooth paste is formed. Toss cabbage, carrot, radishes, scallions, and dressing together in a medium bowl. Season to taste with salt. Cover, and refrigerate until ready to serve.
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