Crunchy Fennel, Napa Cabbage and Peanut Slaw - Taste USA

Crunchy Fennel, Napa Cabbage and Peanut Slaw

  • Duration 15 minutes
  • Serving 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

  • 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.).

  • 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.

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