Spicy Red Square Peanut Cole Slaw Food

CONFETTI SLAW WITH SPICY PEANUT DRESSING

Steps:

• Toss cabbage and carrot with 1 teaspoon salt in a colander or large mesh strainer set over a medium bowl. Let stand until cabbage wilts, 1 to 4 hours. Rinse cabbage under cold running water (or in large bowl of ice water if serving slaw immediately). Press, but do not squeeze, to drain; pat dry with paper towels. (Cabbage can be stored in a resealable plastic bag and refrigerated overnight.)
• In the bowl of a food processor, puree peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger, and jalapeno until a smooth paste is formed. Toss cabbage, carrot, radishes, scallions, and dressing together in a medium bowl. Season to taste with salt. Cover, and refrigerate until ready to serve.

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.

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.

SPICY RED SQUARE COLE SLAW WITH A ZAKUTZKY OF SMOKED FISH

Steps:

• Shred the cabbage. Slice the scallions on the bias, into 1-inch strips. In a large bowl, mix together with the mayonnaise, sugar and hot oil and seasoning. Let sit overnight, or at least 4 hours.
• Mix in the peanuts before serving. Serve with the array of smoked fish, raw vegetables and pickles.
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• Serve with bialy and pumpernickel.

SPICY COLESLAW

Steps:

• In a large bowl, combine cabbage, cucumber, tomato, green pepper and green onions; set aside. In a small bowl, combine remaining ingredients; mix well. Pour over cabbage mixture and toss gently. Cover and chill for 2 hours; stir 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.