FOR TRADITIONAL BARBECUE
Most pork barbecue sandwiches are simply better with a pile of coleslaw on top of the meat. Some regional slaws are made with a vinegar dressing, some with barbecue sauce mixed in, and some with a basic mayo-based mixture. For something that makes a little statement of its own in the dish, without overwhelming the meat, try this blend. Peanuts have always been considered a fine match for pork. In fact, some Southern hogs used to be grazed on peanuts.
Peanut coleslaw is a delightful twist on the classic coleslaw recipe, adding a rich and nutty flavor to the traditional cabbage and carrot combination. This variation incorporates chopped roasted salted peanuts into the mix, elevating the texture and taste of the dish to new heights. The contrast of the creamy mayonnaise dressing with the crunchy peanuts provides a unique and satisfying experience for your taste buds.
The coleslaw’s foundation consists of shredded green cabbage and grated carrots, which create a refreshing and crunchy base for the dish. The dressing, made with mayonnaise, cider vinegar, granulated sugar, and a hint of celery salt, brings a tangy and slightly sweet note to the coleslaw. When combined with the peanuts, it adds a delightful savory element that takes this side dish to another level.
The beauty of peanut coleslaw lies not only in its taste but also in its versatility. This slaw pairs wonderfully with sandwiches, adding a textural and flavor contrast that complements various fillings. It can also stand on its own as a delightful side dish for barbecue, grilled meats, or any summer gathering. Whether served at a backyard picnic, potluck, or family dinner, peanut coleslaw is sure to become a favorite among friends and family.
The recipe’s simplicity and ease of preparation make it a go-to option for busy cooks and those seeking to add a creative flair to their dishes. With the fusion of classic coleslaw ingredients and the nutty goodness of peanuts, this flavorful side dish is bound to impress and satisfy everyone at the table. So, the next time you’re looking to elevate your coleslaw game, consider adding a handful of roasted salted peanuts to enjoy the delightful fusion of textures and flavors that peanut coleslaw offers.
MAKES: ENOUGH FOR 8 LARGE PORK SANDWICHES
INGREDIENTS:
- 1 cup mayonnaise
- ¼ cup plus 2 tablespoons cider vinegar
- ¼ cup plus 2 tablespoons granulated sugar
- ½ teaspoon celery salt
- 1 medium green cabbage head, shredded
- 2 large carrots, grated
- 3 tablespoons minced onion
- ¾ cup chopped roasted salted peanuts
- Kosher salt or coarse salt (optional)
INSTRUCTIONS:
- In a large bowl, whisk together the mayonnaise, cider vinegar, granulated sugar, and celery salt until well combined.
- Add the shredded cabbage, grated carrots, and minced onion to the bowl with the dressing. Toss the vegetables together until they are well coated with the dressing.
- Cover the bowl and chill the coleslaw in the refrigerator for at least 30 minutes, or you can refrigerate it for a few hours for the flavors to meld.
- Just before serving, stir in the chopped roasted salted peanuts. Taste the coleslaw and add a pinch of kosher salt or coarse salt if desired, depending on your preference for saltiness.
- Use a slotted spoon to serve the chilled coleslaw on sandwiches or as a refreshing side dish.
