Best Spicy Red Square Peanut Cole Slaw Recipes

SPICY PEANUT COLESLAW LIKE ARMADILLO WILLY'S

Steps:

• Combine all the salad ingredients in a bowl.
• Combine all the coleslaw sauce ingredients in a small bowl.
• Spoon in coleslaw sauce into salad and mix well. Taste for more salt and pepper if needed. Cover and refrigerate until serving.

SPICY RED SQUARE COLE SLAW WITH A ZAKUTZKY OF SMOKED FISH

Steps:

• Shred the cabbage. Slice the scallions on the bias, into 1-inch strips. In a large bowl, mix together with the mayonnaise, sugar and hot oil and seasoning. Let sit overnight, or at least 4 hours.
• Mix in the peanuts before serving. Serve with the array of smoked fish, raw vegetables and pickles.
• ;
• Serve with bialy and pumpernickel.

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.

RED COLESLAW WITH GRAPES

Steps:

• Make the dressing: Whisk the vinegar, mustard, sugar, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Gradually whisk in the olive oil until well blended.
• Add the cabbage, parsley, scallions and grapes to the bowl and toss to coat with the dressing. Cover and refrigerate 1 to 4 hours before serving.

SPICY COLESLAW

Steps:

• Cut the cabbage in half and remove the core. Cut each half in half and slice each resulting quarter into thin ribbons. Mix with carrots in a large, nonreactive bowl.
• In a separate bowl, whisk together the remaining ingredients.
• Pour the dressing over the cabbage and toss. Season to taste.
• The coleslaw may be covered with plastic wrap and refrigerated for a few hours. Toss again before serving.

COLE SLAW

Steps:

• Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.