Crunchy Peanut Coleslaw Food

EASY CRUNCHY BACON COLESLAW

Steps:

• Mix dressing and sugar until blended.
• Combine remaining ingredients in medium bowl. Add dressing mixture; mix lightly.
• Refrigerate 1 hour.

CRUNCHY COLESLAW

Steps:

• Toss together cole slaw and green onions.
• In a small mixing bowl, whisk together oil, vinegar, sugar, and ramen seasoning packet.
• Pour over salad and toss together.
• Just before serving, add ramen noodles (broken into small pieces), almonds and sunflower seeds and toss together.

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.

CRUNCHY COLESLAW

Steps:

• Shake oil, sugar, vinegar, and soup seasoning packets together in a dressing blender or jar. This step can be done up to one day in advance.
• In a dry skillet, toast the almonds to a light brown. Allow almonds to cool. Place the Ramen Noodles in a zipper bag. Use a rolling pin to crush the noodles. Add sunflower seeds and cooled almonds to the crushed noodles. Do NOT refrigerate. This step can be done up to one day in advance.
• In a large serving bowl, combine the slaw mix, onions, and carrots. (I buy the pre-cut carrot matchsticks in the produce section.).
• Just before serving, add the contents of the zipper bag and dressing shaker to the slaw mix. Toss and serve immediately.

ASIAN COLESLAW WITH PEANUT BUTTER DRESSING

Steps:

• Prepare your shredded vegetables (carrots and cabbage or bagged slaw product, not cilantro) in a large salad serving bowl.
• Next, in a small or medium mixing bowl, whisk together the peanut butter, vinegar, sugar, soy sauce, sesame oil, and ground ginger.
• Pour half of the dressing over the cabbage and carrots. Toss the cabbage and carrots with the mixture and add the remaining as needed while tossing.
• Sprinkle in the cilantro.
• Refrigerate the coleslaw for at least an hour.
• Do not leave this in the refrigerator for longer than 24 hours. Top with optional seeds before serving.

ASIAN SLAW WITH PEANUT DRESSING

Steps:

• Using a food processor, thinly slice red and white cabbage, and grate carrots. (Alternately, thinly slice cabbage with a sharp knife and grate carrot with a box grater). Finely chop the broccoli florets, cilantro, parsley and peanuts. Thinly slice green onion. Add everything to a large mixing bowl.
• In a separate smaller bowl combine dressing ingredients: olive oil, apple cider vinegar, peanut butter, garlic, tamari, agave, ginger, sea salt and chili flakes. Whisk to combine.
• Pour dressing over slaw and toss to combine. Chill in fridge until ready to serve.

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.

CRUNCHY PEANUT-MANGO COLESLAW

Steps:

• Mix mayo and dressing in large bowl.
• Add next 4 ingredients; mix lightly.
• Refrigerate 1 hour. Top with nuts.

CRUNCHY PEANUT SLAW

Steps:

• Shred the cabbage very finely. The fineness of the shredded cabbage is really what makes this salad; you want it in in threads, almost, and with the threads chopped into bite-size lengths.
• Toss with the peanuts in a large bowl.
• Chop the green onions, including the green and white parts.
• Toss the onions and chopped cilantro with the cabbage, seasoning very lightly with salt and pepper.
• Whisk the dressing until emulsified, then taste and adjust to your own preferences of sweetness and saltiness.
• Toss with the cabbage. Garnish with a few more peanuts and serve.

CRUNCHY CHINESE CABBAGE COLESLAW

Steps:

• Mix first 4 ingredients in large bowl.
• Add cabbage, peppers and nuts; mix lightly.
• Refrigerate several hours or until chilled.

CRUNCHY PEANUT COLESLAW

Steps:

• Combine the sour cream, mayo, sugar, vinegar, salt and pepper; stir until blended. in a large bowl, combine the rest of the ingredients. pour dressing over vegetables; toss to coat.