Fruited Peanut Coleslaw Recipes

TRIPLE FRUIT COLESLAW

Steps:

• Drain pineapple, reserving the juice in a bowl.
• Cut the apple into small cubes.
• Combine the coleslaw mix, pineapple tidbits, cubed apple, chopped celery and dried cranberries in a large bowl - mixing well.
• In a small bowl or 2 cup measure, blend together the mayonnaise, vinegar and the 3 tablespoons of reserved pineapple juice.
• Pour mayonnaise mixture over the coleslaw mixture and toss gently to mix it well.
• Cover and chill for 2-4 hours.
• Before serving, toss the coleslaw gently.

FRUITED PEANUT COLESLAW

Steps:

• In large bowl, mix all ingredients.

FRUIT COLESLAW

Steps:

• Ia large bowl, combine the yogurt, honey, vinegar, lemon juice, salt and pepper. Add the fruit cocktail, blueberries, strawberries and banana. Stir in coleslaw mix. Serve immediately.

COLESLAW WITH PEANUTS

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.

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.

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.

LIME AND PEANUT COLE SLAW

Steps:

• In a skillet or oven (350°F.) 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,(if using), and cilantro in a bowl.
• In a separate bowl, combine the lime juice, olive oil and salt. Add to the cabbage mixture and gently stir to combine. Just before serving, fold in the peanuts (add them too early and they'll lose some of their crunch). Taste and adjust the flavor with more salt if needed.

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.