I am a lover of coleslaw, especially the creamy deli coleslaw I grew up eating in small Jewish delis in the San Fernando Valley, as well as the Fairfax area (I’m looking at you, Canter’s) and, later, Langer’s. However, I discovered an somewhat different way to prepare coleslaw when I first had the opportunity (at least 15 years ago, maybe more) to eat at Wood Ranch BBQ, near my current home in Simi Valley, CA. Instead of creamy and sweet, it’s oily and vinegary and savory … and it’s delicious.
Since I’ve been cooking a lot more lately, and have spent some time searching out and gathering recipes, I had found a recipe for Wood Ranch BBQ’s peanut cole slaw and wanted to try it out. I had no choice but to make a few adjustments, as I didn’t have any red cabbage and only had a 14 oz bag of shredded cabbage and carrots. I had no intention of going shopping. I made some adjustments in ingredient amounts to compensate, and left out the salt, since the only peanuts I had were salted. I had two small bowls and am looking forward to dinner, when I will eat it again. My wife is thrilled as well. It tastes very much like I remember, and my memory tells me it was—and IS—deliciously wunderbar! I’m sharing the recipe, just in case.