Best Peanut Slaw Recipes

YUCATAN CHICKEN PUFFY TACOS WITH PEANUT-RED CHILI BBQ SAUCE AND RED CABBAGE SLAW

Steps:

• Whisk together orange and lime juices, chili and garlic in a shallow baking dish, add the chicken thighs, turn to coat and marinate 1 to 4 hours in the refrigerator.
• Preheat grill to high or grill pan over high heat. Remove thighs from the marinade and season with salt and pepper on both sides. Grill for 4 to 5 minutes on each side or until just cooked through. Brush with some of the peanut sauce during the last few minutes of grilling.
• Place tacos, chicken, peanut-red chili sauce, red cabbage slaw and relish in bowls and on serving platters and serve.
• Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water. Bring to a boil and simmer for 10 minutes. Add the remaining ingredients and simmer for an additional 30 to 40 minutes until thickened, stirring occasionally.
• Transfer the mixture to a food processor and puree until smooth, season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
• Heat the oil in medium saucepan over medium heat; add the ginger and cook until soft. Increase heat to high, add the BBQ sauce and chicken stock and cook, stirring occasionally, until reduced by half.
• Whisk in the soy sauce and peanut butter and cook for 5 to 7 minutes longer. Season with salt and pepper.
• Place cabbage and onion in a large bowl. Whisk together the vinegar, orange juice, oil and honey and pour over the cabbage. Add the cilantro and season with salt and pepper. Garnish with mint. Let sit at room temperature for 20 minutes before serving.
• Combine the masa mix, salt and warm water in a large bowl and mix until a smooth dough forms. Pull off pieces of dough and roll them into balls about the size of a ping pong ball.
• Cut a quart size resealable plastic bag open down both sides, to form a rectangle. Use the bag to line the tortilla press as you shape the tortillas so they do not stick: Lay 1 side of the plastic over the bottom of the press. Place a ball of dough in the center, and fold the other side of the plastic over the dough. Shut the top of the tortilla and press firmly down on the dough to shape the tortilla.
• Meanwhile, pour 2 inches of vegetable oil into a large deep pot and heat to 350 degrees F.
• Drop a tortilla into the hot oil and, using a metal spatula, repeatedly douse the tortilla with the hot oil until it begins to puff up. Flip it over and, using the spatula, make an indentation in the center of the tortilla to form a taco shape. Transfer to paper towels to drain.
• Fill each taco with 2 tablespoons of shredded chicken, guacamole, beans and cheese or your favorite filling.
• Combine all ingredients in a small bowl just before serving.

KALE SLAW WITH PEANUT DRESSING

Steps:

• Toss kale, bell pepper, and carrots in a large bowl.
• Puree vegetable oil, cidervinegar, salted peanuts,light-brown sugar,and coarse salt in a blenderuntil smooth.
• Pour dressing over vegetables just beforeserving. Sprinkle with salted peanuts,coarsely chopped.

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.

PURPLE APPLE SLAW WITH PEANUT BUTTER DRESSING

Steps:

• Whisk rice wine vinegar, olive oil, peanut butter, soy sauce, brown sugar, ginger, and garlic together in a bowl to make a smooth dressing.
• Toss red cabbage, apples, and onion in a large salad bowl and pour dressing over slaw; toss to coat. Chill 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.

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.

INDIAN BUTTER CHICKEN NAAN PIZZA WITH LIME & PEANUT SLAW

Steps:

• Spray 4-quart slow cooker with cooking spray. In 10-inch skillet, melt butter with vegetable oil over medium heat. Add onion and garlic; cook about 5 minutes or until onion is softened.
• Stir in cardamom, garam masala, chili powder and coriander. Cook 2 minutes longer, stirring frequently.
• Stir in tomato paste and coconut milk. Heat until thoroughly blended. Pour mixture into slow cooker. Add chicken, yogurt and salt; stir to mix.
• Cover; cook on Low heat setting 6 to 8 hours (or on High heat setting 4 hours).
• To make pizzas, set oven control to broil. Place naan breads on ungreased cookie sheet. Top each with desired amount of chicken mixture. Sprinkle each with mozzarella cheese.
• Broil until cheese is melted.
• Just before serving, stir together all Slaw ingredients. Top pizzas with slaw.

YUCATAN CHICKEN SKEWERS WITH PEANUT-RED CHILE BBQ SAUCE AND RED CABBAGE SLAW

Steps:

• Skewer each half chicken thigh with 2 skewers so that they lay flat. Place the chicken in a large shallow baking dish.
• Whisk together the orange juice, lime juice, honey, oil, chili powder, and garlic. Pour over thighs and marinate in the refrigerator for 1 to 4 hours.
• Preheat grill to high or grill pan over high heat.
• Remove thighs from the marinade and season with salt and pepper on both sides. Grill for 4 to 5 minutes on each side or until just cooked through.
• Remove chicken from skewer, place in a butter lettuce leaf, drizzle with some of the peanut-red chili sauce, and top with slaw, mint, and chopped peanuts.
• Heat the oil in medium saucepan over medium heat; add the ginger and cook until soft. Increase heat to high, add the BBQ sauce and chicken stock and cook, stirring occasionally, until reduced by half. Whisk in the soy sauce, peanut butter, chipotle puree, and honey and cook until thickened, 20 to 30 minutes.
• Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water, bring to a boil and simmer for 10 minutes. Add the remaining ingredients and simmer for an additional 30 to 40 minutes until thickened, stirring occasionally.
• Transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
• Place cabbage and onion in a large bowl. Whisk together the vinegar, orange juice, oil and honey and pour over the cabbage. Add the cilantro and season with salt and pepper. Let sit at room temperature for 20 minutes before serving.

ARMADILLO WILLY’S SPICY PEANUT SLAW CLONE

Steps:

• Whisk dressing ingredients in medium bowl to blend well. Toss all salad ingredients in a large bowl. Pour dressing over the vegetables. Toss until well coated. Add additional lemon juice and Tabasco, if desired. Cover and refrigerate until ready to serve. Add peanuts. Season to taste with salt and pepper. Serves I don't know. Depends how hungry you are maybe 6-8?

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.

YUCATAN CHICKEN SKEWERS W/ RED CABBAGE SLAW AND PEANUT-RED CHILE BBQ SAUCE

Steps:

• CHICKEN: 1. To marinate the chicken, in a large shallow baking dish, whisk together the orange and lime juices, oil, chile powder and garlic until combined. 2. Skewer each chicken piece with 2 skewers running lengthwise through the chicken so that it lies flat. Put the chicken in the baking dish and turn to coat with the marinade. Cover and refrigerate for at least 1 hour up to 4 hours. 3. Preheat a grill to high or a grill pan over high heat. 4. Remove chicken from the marinade (discard marinade) and season with salt and pepper on both sides. Grill for 4 - 5 minutes on each side, until just cooked through. 5. Place the tortillas on the grill and grill for 10 seconds per side to heat through. 6. Serve the skewers on a platter accompanied by the cabbage slaw, peanut-red chile bbq sauce, tortillas, mint and cilantro leaves, and peanuts for everyone to assemble his own wrap. RED CABBAGE SLAW: 1. Whisk together the vinegar, orange juice, oil and honey in a medium bowl. Add the cabbage, onion and cilantro and season with salt and pepper. Toss to combines. Let sit at room temperature for at least 20 minutes or up to 1 hour before serving. PEANUT-RED CHILE BBQ SAUCE 1. Heat the oil in a meduim saucepan over medium heat. Add the ginger and cook until soft, 1 to 2 minutes. Raise the heat to high, add the barbecue sauce and chicken stock and cook, stirring occasionally, until reduced by half. 2. Whisk in the soy sauce and peanut butter and cook over medium heat until thickened, 12 to 15 minutes. Season with salt and pepper. This can be made up to 2 days in advance and refrigerated. Reheat before serving.

ASIAN KALE SLAW WITH GINGER PEANUT DRESSING

Steps:

• Instructions In a pan, toast the almonds until lightly golden and fragrant, 5-10 minutes. (Keep a close eye on them; nuts burn quickly.) Let cool. Combine all of the ingredients for the salad in a large mixing bowl. Combine all of the ingredients for the dressing in a food processor or blender; process until smooth and creamy. Pour the dressing over the salad and toss well. Serve immediately.

ASIAN SLAW WITH GINGER PEANUT DRESSING

Steps:

• Make the dressing by combining all ingredients in medium bowl. Stir until peanut butter is dissolved. Set aside.
• Combine all of the slaw ingredients in a large bowl. Add dressing and toss well. Let sit at least 10 minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt but go by your own taste). Serve cold.

CABBAGE AND RADISH SLAW WITH PEANUT DRESSING

Steps:

• Blend ginger, shallot, peanut butter, vinegar, soy sauce, sugar, and oil in a blender until smooth; set aside.
• Put cabbage, daikon radish, red radishes, scallions, and peanuts in a large serving bowl. Pour in peanut dressing; toss thoroughly to combine.

ROASTED PEANUT SLAW

Steps:

• Toss the cabbage with the scallions, cilantro and peanuts. Season with salt and pepper.
• In a small mixing bowl, whisk the vinegar, soy sauce, peanut butter, sesame oil and sugar together. Slowly whisk in the canola oil until dressing is emulsified.
• Toss the dressing with the cabbage and garnish with roasted peanuts before serving.
• Cook's Note: Feel free to use different types of cabbages to make this simple slaw.

BRUCE'S SPICY PEANUT SLAW

Steps:

• In a large bowl combine green and red cabbage, carrots, red bell pepper, scallions, red onion, apple, garlic, and red-pepper flakes. Toss to combine. In a second medium bowl, combine the mayonnaise, sour cream, beer, sugar, lemon juice, and vinegar. Mix well. Stir into the vegetable mixture along with peanuts. Season with salt and pepper. Add lemon juice and vinegar, to taste.

CRISPY ASIAN SLAW WITH PEANUT SAUCE

Steps:

• To make the dressing, combine the vinegar, soy sauce, peanut butter, ginger and brown sugar in a blender and puree. Toss together the remaining ingredients in a serving bowl. Drizzle the dressing and toss to coat evenly.

ROASTED PEANUT SLAW

Steps:

• Toss the cabbage with the scallions, cilantro and peanuts. Season with salt and pepper.
• In a small mixing bowl, whisk the vinegar, soy sauce, peanut butter, sesame oil, and sugar together. Slowly whisk in the canola oil until dressing is emulsified. Toss the dressing with the cabbage and garnish with roasted peanuts before serving.

BEEF TENDERLOIN WITH PARSNIP SLAW AND THAI PEANUT SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, whisk together the mayonnaise, peanut butter, sugar, and vinegar. Add in the cabbage, parsnips, carrots, cilantro, onion, and garlic. Toss to coat with the dressing.
• Heat a large oven-proof saute pan over medium-high heat and add the olive oil. Season the beef tenderloin with salt, and pepper, and sear on all sides until brown. Transfer the pan to the oven and cook the tenderloin for about 20 to 30 minutes, or until medium-rare and internal temperature is 145 degrees F. Remove the beef from the pan. Place the pan back on medium heat and de-glaze with the soy sauce. Stir the sauce to scrape up the brown bits from the bottom of the pan. Remove the pan from the heat. Thinly slice the tenderloin and lay on a bed of parsnip slaw. Serve with a side of Thai Peanut Sauce.
• In a blender or food processor, mix the peanut butter, coconut milk, agave nectar, lime juice, soy sauce, garlic powder, to taste, and red pepper flakes, to taste together until the texture is smooth and loose.

APPLE-LIME-PEANUT SLAW

Steps:

• Whisk the honey, lime juice and spices together in a small bowl. Slowly whisk in enough extra-virgin olive oil to emulsify the dressing. Season with salt and pepper, to taste.
• Combine the cabbage, apples and peanuts in a large serving bowl. Add the dressing and toss well. Serve.