Bruces Spicy Peanut 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 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.

BRUCE'S SPICY PEANUT SLAW

Steps:

• In a large bowl combine green and red cabbage, carrots, red bell pepper, scallions, red onion, apple, garlic, and red-pepper flakes. Toss to combine. In a second medium bowl, combine the mayonnaise, sour cream, beer, sugar, lemon juice, and vinegar. Mix well. Stir into the vegetable mixture along with peanuts. Season with salt and pepper. Add lemon juice and vinegar, to taste.

SPICY RED (SQUARE) PEANUT COLE SLAW

Steps:

• Shred the cabbage. Slice the scallions into 1-inch strips (on the bias). In a large bowl, mix together with the mayonnaise, sugar and hot oil. Let sit overnight, refrigerated. Mix in the peanuts and season with salt and pepper before serving.

SPICY BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place bacon in a large oven-proof skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Drain on paper towels.
• Add Brussels sprouts to the same skillet. Cook over medium-high heat for 1 to 2 minutes.
• Transfer skillet to the preheated oven. Bake until Brussels sprouts soften, about 20 minutes. Remove skillet carefully from the oven and stir in bacon. Continue baking until crispy, about 10 minutes more.
• Mix mustard, maple syrup, and sriracha sauce together in a small bowl. Pour over Brussels sprouts-bacon mixture; stir to combine. Season with salt and pepper. Serve hot.

SPICY PEANUT SLAW

Steps:

• Mix all liquid ingredients together to taste. Adjust as needed. Add seasonings to taste. Pour over cabbage mixture, add carrots, cilantro, onions. Toss and add peanuts at last minute.