Peanut coleslaw with cabbage, carrots, celery, green onions, and crunchy peanuts dressed in a tangy vinaigrette dressing. A delicious Wood Ranch restaurant copycat recipe, it’s sure to wow the crowd!
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 is usually whatever meat, fish or chicken we decide on the very day but it almost always includes this vibrant peanut coleslaw.
This peanut coleslaw is a knockoff Wood Ranch BBQ and Grill’s which happens to be, in my opinion, 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 which she quickly passed 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 plethora of crisp vegetables and crunchy peanuts tossed in tangy vinaigrette dressing, 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!
- 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
- In a large bowl, combine cabbage, red cabbage, carrot, celery and green onions.
- Add dressing. Add peanuts and 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.