Krabby Crab Coleslaw With Spicy Nuts Food

KRABBY CRAB COLESLAW WITH SPICY NUTS

Steps:

• Preheat oven to 300°F.
• In a small bowl, whisk together oil, sugar, garam masala, curry and cayenne, add peanuts and mix well.
• Bake on a nonstick cookie sheet 20 minutes, remove and cool on paper towels.
• Combine cole slaw mix, green onion, tomato and Krab in a large bowl.
• In a small bowl, whisk together mayo, vinegar and sugar.
• Pour dressing over cabbage mixture, season with salt and pepper, toss to combine, refrigerate 2 hours or overnight and top with nuts just before serving.

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.

KRAB COLESLAW SALAD

Steps:

• mix mayonnaise, relish, salt and pepper.
• Pour over cabbage and mix well.
• Add krab. Enjoy.

COLESLAW WITH RAISINS AND SUNFLOWER NUTS

Steps:

• In a large bowl toss together salad ingredients EXCEPT sunflower nuts and bacon.
• In a small bowl combine dressing ingredients.
• Pour dressing over cabbage mixture; toss to coat. Cover and refrigerate until ready to serve. Just before serving, stir in sunflower nuts and bacon.

SPICY NUTS

Steps:

• In a large skillet melt butter with olive oil over medium heat.
• Add nuts to melted butter and cook stirring frequently for 10 minutes.
• Add red peppper flakes and salt to nuts and continue cooking, stirring frequently for five minutes longer, being careful that nuts don't burn.
• Drain nuts on paper towels and let cool before serving or storing in an airtight container.

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.

MEXICAN COLESLAW WITH SPICY LIME VINAIGRETTE

Steps:

• Thinly slice cabbage. Slice green onions, and wash, dry and chop cilantro. Combine cabbage, green onions and cilantro in large salad bowl.
• Process lime juice through chipotle in adobo sauce, if desired, in a blender until blended.
• Mix dressing into cabbage mixture. Season to taste with pepper and serve immediately, or chill for a few hours.
• This salad will keep well overnight in the refrigerator, but the lime juice will cause the red cabbage to bleed color and turn the salad slightly pink.