Roastedpeanutslaw Recipes

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ROASTED PEANUT SLAW



Roasted Peanut Slaw image

Provided by Kelsey Nixon

Categories     side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 11

1 medium head Napa cabbage, shredded
1 bunch scallions, thinly sliced on the bias
1/2 cup fresh cilantro leaves, chopped
1 cup roasted unsalted peanuts, plus more for garnish
Kosher salt and freshly cracked black pepper
1/2 cup rice vinegar
4 teaspoons soy sauce
2 tablespoons smooth peanut butter (recommended: Jiffy)
2 tablespoons sesame oil
2 tablespoons sugar
1/2 cup canola oil, or as needed

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.

LIME AND PEANUT COLE SLAW



Lime and Peanut Cole Slaw image

This is going to become your favorite cole slaw! This is so tasty! Cabbage, kissed by lime juice, add in some freshly roasted peanuts, and you have a numero uno dish! Serve it with BBQ's, pot lucks, picnics, or just when you want to impress someone! No mayo to have to worry about sitting outside for hours. Make this at your next family get-together! If you would rather not use the jalapeno pepper, offer ground cayenne or your favorite hot sauce.

Provided by FLUFFSTER

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 cups unsalted raw peanuts
1/2 medium heads of cabbage or 1/2 large head of cabbage
1 pint cherry tomatoes, washed and quartered
1 jalapeno pepper, seeded and diced
3/4 cup cilantro, chopped
1/4 cup lime juice, freshly squeezed
2 tablespoons olive oil
1/4 teaspoon sea salt
fine-grain sea salt

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.

Nutrition Facts : Calories 417.4, Fat 34, SaturatedFat 4.7, Sodium 181.3, Carbohydrate 19.9, Fiber 8.6, Sugar 8.2, Protein 16.4

SPICY PEANUT SLAW



Spicy Peanut Slaw image

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

1/2 head green cabbage, finely shredded (about 1 lb)
1/4 head red cabbage or 1/4 head purple cabbage, finely shredded
1 large carrot, peeled and grated
1 teaspoon salt
2 tablespoons smooth natural-style peanut butter
2 tablespoons peanut oil
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 teaspoon lime juice
1/2 teaspoon brown sugar, to taste
3 cloves garlic, minced
1 teaspoon ginger powder
1/4 teaspoon cayenne pepper, to taste
1/2 teaspoon minced seeded jalapeno, to taste (optional)
2 medium kohlrabi, bulbs peeled and grated (1 1/2 to 2 cups)
1/4 cup julienned water chestnut
4 green onions, thinly sliced
1/4 cup dried currant (optional)
salt and pepper, to taste
roasted sesame seeds, for garnish

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.

ROASTED PEANUT SLAW



Roasted Peanut Slaw image

Makes a great light lunch and a perfect side to bbq and grilled meats.

Provided by Daily Inspiration S

Categories     Lettuce Salads

Time 20m

Number Of Ingredients 11

1 medium napa cabbage, shredded
1 bunch scallion, thinly sliced on the bias
1/2 c fresh cilantro leaf, chopped
1 c peanuts, roasted and unsalted (extra for garnish)
1/2 c rice vinegar
4 tsp soy sauce
2 Tbsp peanut butter, smooth
2 Tbsp sesame oil
2 Tbsp sugar
1/2 c canola oil
salt and freshly ground black pepper

Steps:

  • 1. Toss the cabbage with the scallions, cilantro and peanuts. Season with salt and pepper.
  • 2. In a small 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 peanuts before serving.

CRUNCHY PEANUT COLESLAW



Crunchy Peanut Coleslaw image

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

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

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

ROASTED PEANUT SLAW



Roasted Peanut Slaw image

Prepared by Kelsey Nixon on Cooking Channel. Com. This dish sounds absolutely delicious and I plan to try it very soon.

Provided by DailyInspiration

Categories     < 30 Mins

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

1 napa cabbage, medium head, shredded
1 bunch scallion, thinly sliced on the bias
1/2 cup cilantro leaf, chopped
1 cup peanuts, roasted and unsalted (extra for garnish)
1/2 cup rice vinegar
4 teaspoons soy sauce
2 tablespoons peanut butter, smooth
2 tablespoons sesame oil
2 tablespoons sugar
1/2 cup canola oil
salt & fresh ground pepper

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.

Nutrition Facts : Calories 298.9, Fat 28.1, SaturatedFat 3.2, Sodium 193.3, Carbohydrate 8.7, Fiber 2.4, Sugar 4.8, Protein 6.5

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