Crunchy Peanut Coleslaw (Wood Ranch Grill Copycat)

This Peanut Coleslaw is the kind of dish you’ll want to make on repeat! Inspired by one of my favorite sides at Wood Ranch Grill, it has the perfect amount of crunch and tangy-sweet flavor in every bite. 

Why You’ll Love This Recipe

• Inspired by a SoCal Favorite: This recipe is my take on the peanut slaw from Wood Ranch Grill, a Southern California restaurant known for its flavor-packed side dishes.
• Simple Lunch or Side: This peanut coleslaw recipe comes together in just 15 minutes, making it perfect for a quick and easy lunch or delicious side to serve with your favorite main dishes.
• Amazing Texture & Flavor: Crisp veggies and peanuts offer the perfect amount of crunch to pair with the tangy-sweet dressing and fresh cilantro. 

For more tasty coleslaw recipes, check out our blue cheese coleslaw and country coleslaw with apple.

Peanut Coleslaw Ingredients

• Cabbage: I used a mixture of green and purple cabbage to create the base for this peanut slaw recipe.
• Other Veggies: Celery adds crunch while green onions add a mild onion-y flavor without being overpowering.
• Peanuts: Add crunch and a nutty flavor to the slaw.
• Fresh Cilantro: Provides an earthy, herby flavor that brightens up the dish. If you’re someone who isn’t a fan of cilantro, feel free to try parsley, basil, or mint, or just leave out the herbs.
• Oil and Vinegar: Oil and red wine vinegar create the base for the dressing. I recommend using a neutral oil like avocado, canola, or light olive oil for the best flavor.
• Sugar: Adds sweetness to balance the acidity of the vinegar.
• Seasonings: I used a combination of seasoned salt, garlic powder, and black sesame seeds to add flavor to the dressing. I found black sesame seeds at my local supermarket, but if you are unable to locate them, feel free to use white sesame seeds instead.  

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

• Add carrots: Mix in some shredded carrots for an extra pop of color and natural sweetness.
• Spice it up: Add a bit of sriracha or crushed red pepper flakes to the dressing to give it a little kick of heat.
• Swap the peanuts: Change things up by using almonds or cashews in place of the peanuts. Or, make it nut-free by using pumpkin or sunflower seeds.

How to Make Peanut Coleslaw

Get started making this crunchy peanut slaw recipe by chopping the cabbage, celery, green onions, and cilantro. 

1. Step 1: Combine salad ingredients. Place the chopped cabbage, celery, green onions, and cilantro into a large bowl. Then, add the peanuts.
2. Step 2: Make the dressing. Add the oil, vinegar, sugar, and seasonings to a small bowl and whisk to combine.

3. Step 3: Pour in the dressing. Add the dressing to the salad mixture.
4. Step 4: Toss and serve. Toss the slaw mixture with the dressing until it is well distributed. Serve as is or in purple cabbage cups.

Serving Suggestions

• Pair this crunchy slaw with savory, smoky meats like these pressure cooker ribs or this fried Thanksgiving turkey.
• It’s also great with chicken dishes like this BBQ chicken or these sticky chicken tenders.
• Serve this peanut cabbage slaw at a cookout with other popular sides like potato salad and cucumber tomato salad.

Expert Tips

• Whisk the dressing thoroughly: Ensure the sugar is fully dissolved and the oil is well incorporated for a smooth dressing that will evenly coat the coleslaw.
• Toss just before serving: For the best texture, combine the slaw and dressing right before serving so the cabbage stays fresh and perfectly crisp.
• Store in the fridge: While this coleslaw with peanuts is best enjoyed right away, leftovers can be stored in an airtight container in the refrigerator for 1-2 days. Note that as it sits in the fridge, the cabbage will lose its crunchy texture and start to become soggy. Be sure to give it a good stir before serving.

Peanut Slaw Recipe FAQs

More Delicious Copycat Recipes

Crunchy Peanut Slaw

This Peanut Coleslaw comes together in just minutes with crisp veggies, crunchy peanuts, and a simple tangy-sweet dressing. It’s a flavorful, easy side that's sure to be a hit!

5 from 3 votes

Print Pin Rate

Course: dinner, lunch

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 15 minutes minutes

Servings: 6 servings

Calories: 318kcal

Author: Kadee & Desarae

Ingredients

• ▢ 16 ounces cabbage bag
• ▢ 1 ½ cup chopped purple cabbage
• ▢ ¾ cup celery chopped
• ▢ 2 green onions chopped
• ▢ 1 cup peanuts
• ▢ ¼ cup cilantro
• ▢ ⅓ cup red wine vinegar
• ▢ ⅓ cup oil
• ▢ 1 ½ tablespoons sugar
• ▢ ½ teaspoon seasoning salt
• ▢ ½ teaspoon garlic powder
• ▢ 1 teaspoon black sesame seeds or white

Instructions

• In large bowl combine chopped ingredients, peanuts and cilantro.
• In separate bowl, whisk together red wine vinegar, oil, sugar, seasoning salt, garlic powder and sesame seeds until sugar is dissolved and ingredients are incorporated.
• Serve in purple cabbage cups!

Video

Notes

• To keep the chopped cabbage from releasing too much moisture, mix it with a bit of salt and set it aside for 10-15 minutes before making the slaw.
• Enjoy the peanut coleslaw right after tossing with the dressing for the best flavor and texture.
• Leftovers can be kept in an airtight container in the fridge for 1-2 days if needed.

Nutrition

Serving: 1cup | Calories: 318kcal | Carbohydrates: 19g | Protein: 9g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 1g | Sodium: 254mg | Potassium: 620mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1896IU | Vitamin C: 91mg | Calcium: 109mg | Iron: 2mg

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