Spicy Peanut Slaw
- Active Time 15m
- Total Time 15m
Like most mayonnaise-based coleslaws this salad benefits from being made at least 2 hours ahead and refrigerated. You can even make it a day ahead.
- For the Slaw:
- 2 pounds green cabbage, quartered, cored, shredded
- 1 pound red cabbage, quartered, cored, shredded
- 2 carrots, peeled, shredded
- 1 red bell pepper, quartered, seeded, thinly sliced
- 2 green onions, thinly sliced
- 1/2 cup finely chopped sweet red onion
- 1 tart green apple (such as Pippin or Granny Smith), cored, shredded, and tossed with 2 teaspoons lemon juice
- 1 clove garlic, minced
- For the Dressing:
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup brown sugar
- 1 teaspoon Tabasco sauce
- 2 tablespoons lemon juice
- 1 tablespoon cider vinegar
2 cups roasted peanuts
- Lemon juice and Tabasco sauce, to taste
FOR THE SLAW:
Toss all ingredients in a large bowl.
FOR THE DRESSING:
Whisk mayonnaise and next 5 ingredients in medium bowl to blend well.
Pour dressing over the vegetables. Add peanuts. Toss until well coated. Season to taste with salt and pepper. Add additional lemon juice and Tabasco, if desired. Cover and refrigerate until ready to serve.
Can be made up to 1 day ahead. Cover and refrigerate.
Recipes created exclusively for Cooking.com by Bruce Aidells, author of The Complete Meat Cookbook, and the newly released Bruce Aidells' Complete Sausage Book.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
522 calories; 42g total fat; 19mg cholesterol; 211mg sodium; 31g carbohydrates; 8g fiber; 12g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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