I love how you can find online "copycat" recipes of restaurant favorites. They're not always accurate or as good, but this coleslaw recipe was a hit. I served it with the chicken fajita stuffed peppers and I found out that Little LOVES coleslaw. She'll eat and eat it - for breakfast, lunch, whatever. She and I fought over the leftovers of this recipe (well, I was so proud of her for eating cabbage that I let her win).
Woodranch Coleslaw (6 side dish servings)
1 (16oz) package refrigerated coleslaw (with carrots)
1.5 cups shredded red cabbage
3/4 cup finely sliced celery
1/3 cup chopped green onion
1/3 c. red wine vinegar
1 T water
1 T sugar
1/4-1/2 tsp. garlic powder
1/3 c. vegetable oil
pepper to taste
1 cup dry roasted peanuts.
In a large bowl, combine all vegetables. In a small bowl, whisk together everything else except the peanuts. Toss the cabbage mixture with the dressing. Refrigerate until serving. Sprinkle with peanuts and toss again when you're ready to serve.
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