Peanut Slaw Food

ASIAN RED CABBAGE SLAW WITH PEANUTS

Steps:

• Whisk together the peanut butter, mustard, sesame oil, soy sauce, ginger, honey and lime juice in a large bowl. Add the cabbage, basil, cilantro and scallions and toss to coat.
• Transfer to a platter, sprinkle with the peanuts and serve immediately.

ROASTED PEANUT SLAW

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.

MANGO-PEANUT SLAW

Steps:

• Whisk 1/2 cup mayonnaise, 1/4 cup hot mango chutney, the juice of 3 limes, 1/2 teaspoon kosher salt and 1/2 to 1 finely chopped Thai chile in a large bowl. Add 8 cups shredded coleslaw mix, 1 julienned mango, 1 thinly sliced red bell pepper and 4 sliced scallions; toss. Refrigerate 2 hours. Toss with 1/2 cup fresh cilantro and 1/2 cup chopped peanuts before serving.

ROASTED PEANUT SLAW

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.

EASY PEASY SLAW

Steps:

• Place peas, coleslaw mix and green onions in a large bowl. Pour dressing over salad and toss to coat. Stir in peanuts just before serving.

SPICY PEANUT SLAW

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.

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.

PEANUT SLAW

Steps:

• In a bowl or glass measuring cup, mix together the peanut oil, rice vinegar, brown sugar, sesame oil, soy sauce, and chile sauce. Whisk together until the dressing is well combined.
• In large plastic bag or glass bowl, gently combine the cabbage, green onions, and cilantro. Add the dressing and chopped peanuts, season with salt and pepper, and stir a few times until the peanuts are mixed in.

BRUCE'S SPICY PEANUT SLAW

Steps:

• In a large bowl combine green and red cabbage, carrots, red bell pepper, scallions, red onion, apple, garlic, and red-pepper flakes. Toss to combine. In a second medium bowl, combine the mayonnaise, sour cream, beer, sugar, lemon juice, and vinegar. Mix well. Stir into the vegetable mixture along with peanuts. Season with salt and pepper. Add lemon juice and vinegar, to taste.

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.