Saturday, June 10, 2017

Peanutty coleslaw: a summer favorite #recipe #mystery @AbbottMysteries

I had a recent visit to the Malice Domestic conference in Bethesda, Maryland with Linda Wiken and Vicki Delany. We were very happy to meet up with our MLK pals Leslie Budewitz and Sheila  Connolly. We got together to assemble our packages of Mystery Lovers Kitchen recipe cards that had been shipped to the hotel by Daryl. We handed out the bundles at various events during the conference. Lots of fun, high-speed action and what a team!  Of course, we all had our eyes open for new and tasty food while we were there.

At the conference  I encountered a delicious and  spicy coleslaw which was a 'side' in a nearby restaurant.  Once I was home, I tried to duplicate the taste. I found lots of recipes online but none quite the same.  Finally after a couple of tries, this was what I came up with:  it's a little less spicy and more peanutty than the original but that could be fixed with a few drops of hot sauce.  I really like that there's hardly any sugar in it but tons of flavor, thanks to great ingredients including peanuts!

We served this to our friend, Nancy, who said it was the best coleslaw she'd ever tasted.    Let's hope you have good results too! This will be our go-to salad for family events this summer.  

Peanutty Coleslaw


3 cups finely shredded green cabbage
2/3 cup sour cream
1/3 cup mayo
2 tsp sugar
1 tbsp cider vinegar
½ tsp salt
¼ tsp ground pepper
2/3 cup finely chopped celery
1 medium carrot, grated
¼ cup green onion, finely sliced
½ cup peanuts, chopped
½ tsp celery salt
4 tablespoons peanut butter
2 jalepenos seeded and finely chopped
1 tbsp lemon or lime juice
¼ cup chopped cilantro
Optional: hot sauce or Sriracha sauce


Shred cabbage in food processor.  Soak with ice for about an hour and a half.

Drain well and place in a bowl.  Add celery, carrot, green onion , cilantro and jalepeno.

In a small pitcher, blend mayo, sour cream, cider vinegar, sugar, salt, pepper, celery salt, peanut butter, whisk until creamy. Don't forget the lime juice.

Mmmm - lime!

Blend dressing with cabbage and veggies and add peanuts.


This is even better the second day. Although we're very happy and this is a keeper, we'd love to hear your suggestions to give it some more heat.

We served it with grilled pork tenderloin and potato salad. Yum!

In case you don't know, Victoria Abbott is a collaboration between Mary Jane Maffini and her daughter Victoria. Together we write the book collector mysteries.   We think that reading them is like taking a lovely trip to a mysterious place where books are everything and, yes, murder happens and great meals are served and some relatives are not to be trusted. Of course, justice prevails in the end and books are loved.


We like to think our book collector mysteries are fun, easy to read and surprising too. All five titles are available in print, e-book and audio format. Don't miss out.  You can get to meet Peachy (posing below) aka Walter the Pug.  Watch out for the Siamese cats - one is good and one will get you!

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Here are some of MJ's books: set in Canada's capital with feisty lawyer Camilla MacPhee and various fleeing felons and frustrating family. Trust me,  Jordan doesn't have a monopoly on unusual family and friends.  This series is very well priced now in e-books, but also available in print. 

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One last thing:  MJ is TOASTMASTER and good friend and frequent Mystery Lovers Kitchen guest, Vicki Delany is GUEST OF HONOR  at DEADLY INK  in Rockaway, New Jersey next weekend.  We hope that some of you might be in the audience!  Victoria will be there too! 


  1. Not your grandmother's cole slaw any more, is it? Sounds delicious!

    1. So not her cole slaw! It is yummy though. Thanks. Sheila.

  2. I'm going to try this tonight with hamburgers on the grill! Looks delicious. We love anything with peanut butter in it.

    1. And you can change up the proportions and add stuff! Hope it works out. Hugs.

  3. Part of the fun of travel is recreating new dishes at home -- this looks terrific!

    1. Thanks, Leslie! I wondered if you'd had the same side in the same restaurant. Hugs.

  4. Hope it suits you, Daniele! We were happy. Thanks for coming by. Hugs. MJ

  5. Boy! Does this sound good!
    It goes on the To Make list.
    (Is that your celery that is such a lovely dark green in the photo below the carrots?)

    1. I think it's the jalepeno, Libby. I am wondering now where the celery is, but I know it's in there! Always great to see you here. Hugs.

  6. The recipe reads that you used green onion, but the picture appears to be diced green bell pepper (or else I need new glasses!). Just confirming it was onion, as bell peppers don't agree with me (burp factor 7 on my scale).

    1. I didn't use green peppers because I never do! I just don't like 'em much. I do use red ones (although not here) but I think the green is the jalepeno and the green onions are underneath. You could modify the ingredients because the peanuts/peanut butter and the tangy dressing make the difference, and the cilantro! Hugs.

  7. Thanks for sharing this tasty recipe! I am going to try it and edit out a couple things the family doesn't like. I can tell from the ingredients in the dressing that the peanut butter, lime, and cider vinegar will give it that great nuttiness and tanginess to contrast the mayo/sour cream mix. It won't matter if I leave out the green onion for instance. I think my family will like this summer side! - Heather