Peanuttycoleslaw Recipes

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.

PEANUTTY COLESLAW

Steps:

• Whisk together first 10 ingredients in a large bowl; add coleslaw mix, stirring to coat. Cover and chill 1 hour; stir in peanuts just before serving.

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.

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.