Creamy Peanut Coleslaw Recipes

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.

ASIAN COLESLAW

Steps:

• In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
• In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.

CREAMY COLESLAW

Steps:

• In a medium bowl, combine the mayonnaise, mustard apple cider vinegar, and sugar. Mix well.
• Add a dash of salt and pepper.
• Add the shredded cabbage and carrots. Mix until the vegetables are coated.
• Taste the coleslaw to make sure it has the right balance of creaminess, sweetness, and tartness. You can add a little more mayonnaise, vinegar, or sugar to get it just right.
• Refrigerate until ready to serve.

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.

PEANUT SLAW

Steps:

• In small bowl, combine the cabbage, celery, cucumber, onion and green pepper. In another bowl, combine the mayonnaise, sour cream and salt if desired. Top with peanuts and Parmesan cheese.

ASIAN SLAW WITH PEANUT DRESSING

Steps:

• Add all salad ingredients to a a medium salad bowl and toss. In a mixing bowl whisk together all dressing ingredients until well combined (if needed you can season with a little salt).
• Pour dressing over salad and toss to coat. Sprinkle with sesame seeds if desired and serve immediately.

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.

WOOD RANCH'S PEANUT COLESLAW

Steps:

• 1. In a large mixing bowl, combine coleslaw, red cabbage, celery and green onions. 2. In a small bowl, whisk together wine vinegar, water, sugar, seasoned salt, garlic powder and oil. 3. Mix dressing with coleslaw; stir in peanuts and toss well. 4. Refrigerate until ready to serve.

CREAMY PEANUT COLESLAW

Steps:

• 1. In large serving bowl, mix cabbage with carrot and green onions. 2. To make dressing, whisk together mayonnaise, sour cream, sugar, mustard, vinegar, apple juice, and celery seed in a small bowl. Pour over cabbage mixture. 3. Sprinkle peanuts over the top and serve. Or cover and keep chilled in refrigerator until ready to serve.