Crunchy-Fennel-Nappa-Cabbage--Peanut-SlawCooking time: 15 minutesPrint recipe
Serves: Makes 8 servings (1 cup/250 mL each)

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 fennel

1 red pepper

1 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.


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Did You Know?

  • peanut-protein
    The peanut contains more protein than any other nut.
  • peanut
    The peanut is also called the earthnut, groundnut and goober pea.
  • did-you-know-2

    Peanuts are 100 per cent cholesterol-free and contain oleic acid, a heart-healthy source of unsaturated fat.

  • peanut-butter-jar
    Peanut butter was invented around 1890 as a health food for the undernourished.

Peanut Butter for the Hungry tasteUS

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