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Crunchy Cool Coleslaw

This recipe is my version of the peanut slaw I love at Lucille's Smokehouse Bar-B-Que, a popular restaurant chain in California. I think it’s a pretty close match! —Elaine Hoffmann, Santa Ana, California
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    16 servings

Ingredients

  • 2 packages (16 ounces each) coleslaw mix
  • 2 medium Honeycrisp apples, julienned
  • 1 large carrot, shredded
  • 3/4 cup chopped red onion
  • 1/2 cup chopped green pepper
  • 1/2 cup cider vinegar
  • 1/3 cup canola oil
  • 1-1/2 teaspoons sugar
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon salt
  • 1/2 cup coarsely chopped dry-roasted peanuts or cashews

Directions

  • In a large bowl, combine the first 5 ingredients. In a small bowl, whisk the vinegar, oil, sugar, celery seed and salt.
  • Just before serving, pour dressing over salad; toss to coat. Sprinkle with peanuts.
Nutrition Facts
1 cup: 100 calories, 7g fat (1g saturated fat), 0 cholesterol, 128mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

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