Suburban Homesteading – Frugal Living

Over the years I have created a “go-to” list of favorite summer side dishes. You know the kind—baked beans, potato salad, pasta salad, corn salad, pea salad—the kind of cool, refreshing and creamy dishes that go great with BBQ’s or potlucks or just eaten by themselves when the hot weather makes eating the last thing on your mind.

This recipe has it all. Crunch. Cool. Sweet. Tang. It’s our favorite slaw and goes great with steaks and burgers, or chicken and fish. Add a handful of shredded leftover chicken and make it a meal for those hot days when heating up the kitchen is anything but appealing. It’s that good!

5-Color Peanut Coleslaw

INGREDIENTS:

1 pound cabbage, shredded

1 ½ cups red cabbage, shredded

3/4 cup celery, finely sliced

3/4 cup julienned carrots

3/4 cup julienned orange bell pepper

1/3 cup green onion, finely chopped

1/3 cup red wine vinegar

1 tablespoon water

1 ½ tablespoon sugar

1/2 teaspoon seasoning salt

1/4-1/2 teaspoon garlic powder

1/3 cup vegetable oil

1 cup roasted unsalted peanuts

DIRECTIONS:

1. In a large mixing bowl, combine coleslaw, red cabbage, celery, carrots and green onions. (Using a mandolin makes shredding quick and easy)

2. In a pint size Mason jar, combine wine vinegar, water, sugar, seasoned salt, garlic powder and oil. Shake gently to incorporate.

3. Mix dressing with coleslaw; stir in peanuts and toss well.

4. Refrigerate until ready to serve.

NOTE:  This is one of those great recipes that can be added to to create a variety of styles. Add edamame, almonds and wontons for an Asian flare; or roasted corn, jalapenos and tortilla strips for a slightly Latin flavor; or add chopped kale, broccoli and peas for big veggie packed meal.