Southern Peanut Coleslaw Recipes

SPICY RED (SQUARE) PEANUT COLE SLAW

Steps:

• Shred the cabbage. Slice the scallions into 1-inch strips (on the bias). In a large bowl, mix together with the mayonnaise, sugar and hot oil. Let sit overnight, refrigerated. Mix in the peanuts and season with salt and pepper before serving.

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.

NANA'S SOUTHERN COLESLAW

Steps:

• Mix cabbage, carrots, and onion in a large salad bowl. Whisk mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and black pepper in a separate bowl until smooth and the sugar has dissolved.
• Pour dressing over cabbage mixture and mix thoroughly. Cover bowl and refrigerate slaw at least 2 hours (the longer the better). Mix again before serving.

LAWRY'S COLE SLAW WITH PEANUTS

Steps:

• Toss cabbage, onions, celery and peanuts together lightly. Sprinkle with seasoned salt and pepper. Pour salad dressing over salad and toss. Chill thoroughly.

PEANUT COLESLAW

Steps:

• In a blender or food processor, combine yogurt, mayonnaise, sesame oil, vinegar, and onion. Puree until smooth. Add celery seed, peppers, salt, and sugar, and blend for a few seconds to combine.
• Remove large outer leaves from cabbages and save to line the serving bowl. Shred cabbages with a large knife and set aside. Peel and grate carrots, or julienne them on a mandoline. Set aside.
• Melt butter in a small saute pan and add peanuts. Toast, shaking pan frequently, until brown. Do not burn. Let cool.
• In a large bowl, combine shredded cabbages and grated carrots. Add dressing; mix well. Crush peanuts slightly with the side of a knife and, just before serving, add three quarters of them.
• Line serving bowl with reserved cabbage leaves and fill with coleslaw. Garnish with remaining peanuts, 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.

SOUTHERN PEANUT COLESLAW

Steps:

• 1.Shred cabbages, grate carrots, and slice onions 2.Place all in a colander and lower into a bowl of ice water. Chill for 5 minutes. 3.Prepare dressing in a food processor by combining peanut butter, vinegar, sugar, cayenne and garlic. 4.With the machine running, pour in the oil in a thin stream to form a thick, creamy dressing. 5.Season with salt and pepper, pulsing the machine to combine. The dressing should be very highly seasoned. 6.Spin the chilled vegetables dry, and combine with the dressing; serve cold.