Provided by:
American Peanut Council

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!



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


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



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