If you’ve ever visited Wood Ranch BBQ & Grill, you know that their Peanut Coleslaw is a crowd favorite. This crunchy, nutty side dish is light, zesty, and stays deliciously crisp. Perfect for an easy al-fresco dinner, potlucks, or cookouts.
True to the season, G and I have been firing up the grill often and have been enjoying most of our meals outdoors. Our backyard feast could be Chinese-style ribs, honey garlic salmon, or pollo asado , but it almost always includes this vibrant peanut coleslaw.
This peanut coleslaw is a knockoff of Wood Ranch BBQ and Grill’s, which, in my opinion, is the best coleslaw on earth. We’re pretty obsessed with the coleslaw, and it is one of the reasons we frequent the restaurant, so I was pretty excited when G’s mom found a copycat recipe and quickly passed it on to me, scribbled on a note card.
I’ve been making the coleslaw often ever since I got the recipe, and it has become a staple side dish for all our summer cookouts here at home. With a colorful array of crisp vegetables and crunchy peanuts tossed in a tangy vinaigrette, it never fails to wow the crowd. And the best part? There’s no mayo in the dressing that might hasten spoilage in warm weather. Winner!
Ingredient notes
- Vegetables– finely shredded red and green cabbage, carrots, celery, and green onions.
- Peanuts– use dry roasted salted peanuts for a toasty flavor
- Dressing– while you can substitute Italian dressing, a homemade vinaigrette delivers the best taste
How to make Peanut Coleslaw
Shred the red and green cabbage and carrots, finely slice the celery, chop the green onions, and combine everything, including the peanuts, in a large bowl. Whisk together the homemade dressing, then drizzle it over the coleslaw mix. Toss to coat evenly, then serve immediately for maximum crunch.
Cook’s tip
Add the peanuts to the salad when ready to serve so they don’t sit in the dressing for too long and lose their crunch.
How to serve and store
- This zesty peanut coleslaw makes a great side for BBQ picnics or potlucks. Pair it buffalo burgers and loaded potato salad for a hearty backyard dinner.
- To prep ahead, store the shredded vegetables in a resealable bag with a paper towel to wick away excess moisture, transfer the prepared dressing to a jar with a tight-fitting lid, and keep the peanuts in a separate container.
Ingredients
- 2 cups cabbage shredded
- 1-1/2 cups red cabbage shredded
- 1 large carrot shredded
- 1 cup celery finely sliced
- 1/2 cup green onions finely chopped
- 1 cup dry roasted peanuts
- 1/8 teaspoon garlic pepper
For the Dressing
- 1/2 cup red wine vinegar
- 1/3 cup canola oil
- 1 tablespoon water
- 1/4 teaspoon garlic powder
- 1-1/2 tablespoons sugar
- 1/4 teaspoon seasoning salt
Instructions
- In a large bowl, combine cabbage, red cabbage, carrot, celery and green onions. Add the peanuts.
- Add dressing and sprinkle the garlic pepper. Toss well to combine.
For the Dressing
- In a bowl, combine red wine vinegar, oil, water, garlic powder, sugar and seasoning salt. Whisk until emulsified.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Deborah R Cohen says
I have been looking for that perfect classic coleslaw for decades. For me this is the one.
april says
Love this recipe. Wood Ranch sucks now because they use Italian dressing. Does not go with the peanuts! I like yours better than other recipes on the net.
Kelly Dobyns says
I worked at woodranch and loved their coleslaw! Just a tip, they make it with their house made Italian dressing, so you can buy it in a quart and have the exact flavor at home with the rest of the ingredients 🙂
Nancy Barshaw says
Is this better made in advance (and chilled) or right before serving?
Ravenn says
I am definitely going to make this. What is garlic pepper?
Lalaine says
It’s a mixture of garlic powder and ground pepper 🙂