Crunchy Fennel, Nappa Cabbage and Peanut Slaw

You’ll love the taste of crispy cabbage paired with the mild licorice flavour of fennel. Crunchy peanuts add the final touch!

Ingredients

Salad

4 cups	1 L	shredded Nappa cabbage, packed
½	½	fennel
1	1	red pepper
1	1	small carrot
½ cup	125 mL	chopped fresh mint

Dressing

3 tbsp	45 mL	rice vinegar
1 tbsp	15 mL	granulated sugar
½ tsp	2 mL	dijon mustard
¼ tsp	1 mL	salt
¼ tsp	1 mL	pepper
3 tbsp	45 mL	vegetable oil
½ cup	125 mL	peanuts, preferably toasted

 

Directions

Place cabbage in a large bowl. Trim fennel and core red pepper, then very thinly slice both into large bite-size strips. Coarsely grate carrot using the big holes on a box grater. Add fennel, red pepper and carrot to the cabbage. Add mint and toss. (If making salad in advance, add mint and peanuts just before serving.).

Whisk vinegar with sugar, Dijon, salt and pepper. Whisk in oil until blended. Add to coleslaw and toss with peanuts. Enjoy immediately or refrigerate up to 2 hours.

Servings: Makes 8 servings (1 cup/250 mL each)

Cooking time: 15 minutes