PEANUT COLESLAW RECIPE
Hello! My blog is called After Orange County for a reason. I used to live in Orange County, California; specifically in Coto de Caza. While I love my life “after orange county” there are lots of things I do miss about living in the city. One of the things I miss is a Southern California restaurant chain called Wood Ranch BBQ & Grill. We used to enjoy eating at their location in nearby Rancho Santa Margarita. I especially miss their delicious Peanut Coleslaw Recipe.
So, what’s a girl to do when she doesn’t have easy access to Wood Ranch BBQ & Grill and their Peanut Coleslaw? Dream up a knock-off recipe of course. After all, to be copied is the finest flattery, right?
My husband gets a kick out of the fact that whenever I eat something I really enjoy in a restaurant, he can be sure I’ll be cooking it up at home in no time. I like to challenge myself with such tasks, trying to figure out the ingredients and cooking methods used. Sometimes I fail, other times I think I even improve on the restaurant version. In this case, I think I achieved a close approximation to the original, but in any case this happens to be a darn good coleslaw recipe. My 4th of July dinner guests enjoyed it at our dinner on the dock….
as did the guests at my son’s graduation party.
Lots of people have asked me for the recipe, including fellow blogger Cindy Hattersley from Rough Luxe Lifestyle. So, today I’ll show you how I make it.
How To Make My Peanut Coleslaw Recipe
Start with two small heads of cabbage, 1 white and 1 red.
Slice each head of cabbage in half and cut out and discard the tough, inner core/stem.
Using a very sharp knife, shred the cabbage very finely.
Depending on the size of your heads of cabbage, 1/2 of each (red & white) cabbage should yield about 10 cups of shredded cabbage, 5 cups of each. Add the cabbage to a large bowl.
Next, julienne 3 medium size carrots. It really helps to have one of these handy-dandy tools called a Julienne Peeler & Slicer to do so. This is one of my favorite kitchen tools!
Chop the long, julienned pieces of carrot in half lengthwise and throw them in the bowl with the cabbage.
Chop 1-1/4 cups of celery and add it to the bowl…
along with 1 cup of finely sliced green onions, white and green parts included.
Using your clean hands, toss the cabbage, carrot, celery and green onion mixture all up. It’s really the only effective way to toss this Peanut Coleslaw recipe.
Now it’s time to prepare the dressing. Pictured here are most of the ingredients you will need, plus a jar to prepare it in.
Add the following ingredients into the jar:
- 2/3rds Cup Red Wine Vinegar
- 1 Cup Extra Virgin Olive Oil
- 2 Tablespoons Sesame Oil
- 3 Teaspoons Mongolian Fire Oil
- 2 Tablespoons Soy Sauce
- 1 Teaspoon Fresh Ginger, Finely Grated
- 2 Tablespoons Sugar
- 1 Teaspoon Lawry’s Seasoned Salt
- 1 Teaspoon Coarse Ground Pepper
- 1 Teaspoon Garlic Powder
I’d like to mention that my husband came home one day with this Mongolian Fire Oil. It sounds deadly but it really isn’t. And since the Original Wood Ranch Peanut Coleslaw seems to have a bit of a kick to it, I decided it needed this Mongolian Fire Oil. If your store doesn’t carry it don’t worry, it will be fine without it, or you can get it here. But if you do have it on hand, you might wish to add it in a smaller dose to begin with, adding more to your meet your desired heat preference. But, trust me, this dressing recipe is not hot.
Finally, secure the lid and give your dressing a real good shaking.
Now, I like crispy coleslaw, so I prefer to dress my salad just before serving. I like the peanuts crunchy too, so I also wait to add the final ingredient (dry roasted peanuts) until just before I toss the salad. The fact is that this coleslaw does stand up to the dressing. I serve leftovers a couple of days later and it’s still just fine. So, it’s really up to you when you decide to dress the coleslaw; in advance to let the cabbage absorb the flavors of the dressing, or just before serving to achieve a crispy Peanut Coleslaw. Also note that you may not need all of this dressing. As you would with any salad, add the desired amount of dressing, reserving the leftover for another salad.
In any case, you will need to add:
- 1-1/2 Cup Dry Roasted Peanuts
I believe Wood Ranch BBQ & Grill uses Dry Roasted Peanuts. There is something about the texture of the Dry Roasted Peanuts that makes this recipe. So, don’t go using regular peanuts, ya hear? Finally, place the Peanut Coleslaw in a pretty salad bowl and serve it to your happy dinner companions.
Here’s the handy dandy printable recipe…
- Salad
- 5 Cups Finely Shredded White Cabbage
- 5 Cups Finely Shredded Red Cabbage
- 3 Medium Sized Carrots, Julienned & Sliced in Half Lengthwise
- 1-1/4 Cup Diced Celery
- 1 Cup Finely Diced Green Onions, White & Green Parts
- The Dressing
- ⅔ Cup Red Wine Vinegar
- 1 Cup Extra Virgin Olive Oil
- 2 Tablespoons Sesame Oil
- 3 Teaspoons Mongolian Fire Oil
- 2 Tablespoons Soy Sauce
- 1 Teaspoon Fresh Ginger, Finely Grated
- 2 Tablespoons Sugar
- 1 Teaspoon Lawry's Seasoned Salt
- 1 Teaspoon Coarse Ground Pepper
- 1 Teaspoon Garlic Powder
- 1-1/2 Cups Dry Roasted Peanuts
- Add the cabbage, carrots, celery, and green onions to a large bowl.
- Using your clean hands, toss the salad mixture until combined.
- Place all of the dressing ingredients (minus the peanuts) in a jar and shake well to combine.
- Just before serving, add the dry roasted peanuts to the salad mixture.
- Add dressing to taste and toss to combine.
So there you have it: Peanut Coleslaw Recipe.
ENJOY!
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All opinions expressed in this post are my own. Unless otherwise noted, all photos are the original property of Celia Becker @ www.AfterOrangeCounty.com and may not be reproduced without specific permission. This post contains affiliate links. If you click on a link and make a purchase I may receive a small commission at no additional cost to you. It’s what helps to make this blog possible. Thanks very much for your support.
