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 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.
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