Crunchy Fennel, Napa Cabbage and Peanut Slaw
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15 minutes
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8 servings
You’ll love the taste of crispy cabbage paired with the mild licorice flavour of fennel. Crunchy peanuts add the final touch.
Courtesy of the American Peanut Council
Ingredients
- 4 cups (1 L) shredded napa cabbage, packed
- ½ fennel bulb
- 1 red pepper
- 1 small carrot
- ½ cup (125 mL) chopped fresh mint
- 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
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1
Place cabbage in a large bowl. Trim fennel and core red pepper, then very thinly slice both. 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.).
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2
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.
