Ingredients
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4 cups(1 L) shredded napa cabbage, packed
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½fennel bulb
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1red pepper
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1small carrot
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½ cup(125 mL) chopped fresh mint
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Dressing
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3 tbsp(45 mL) rice vinegar
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1 tbsp(15 mL) granulated sugar
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½ tsp(2 mL) Dijon mustard
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¼ tsp(1 mL) salt
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¼ tsp(1 mL) pepper
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3 tbsp(45 mL) vegetable oil
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½ cup(125 mL) peanuts, preferably toasted
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Instructions
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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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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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