PEANUT COLESLAW
 
Prep time
Total time
 
This recipe is one that I developed in an attempt to knock-off the recipe for Peanut Coleslaw served at the Wood Ranch BBQ & Grill restaurants in Southern California. I think it's a pretty good imitation.
Author:
Recipe type: Salad
Cuisine: American
Serves: 12
Ingredients
  • 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
Instructions
  1. Add the cabbage, carrots, celery, and green onions to a large bowl.
  2. Using your clean hands, toss the salad mixture until combined.
  3. Place all of the dressing ingredients (minus the peanuts) in a jar and shake well to combine.
  4. Just before serving, add the dry roasted peanuts to the salad mixture.
  5. Add dressing to taste and toss to combine.
Notes
If you like your coleslaw crispy, dress this salad just before serving. On the other hand, this is a salad that does keep well and can be served up to 3 days later when refrigerated.
Recipe by After Orange County at https://afterorangecounty.com/2014/07/10/peanut-coleslaw-recipe/