Peanut Butter for the Hungry

Serves: Makes 8 servings (1 cup/250 mL each)
Cooking Time: 15 minutes

You’ll love the taste of crispy cabbage paired with the mild licorice flavour of fennel. Crunchy peanuts add the final touch!



4 cups shredded Nappa cabbage, packed 1 L
½ fennel ½
1 red pepper 1
1 small carrot 1
½ cup chopped fresh mint 125 mL


¼ tsp
3 tbsp rice vinegar 45 mL
1 tbsp granulated sugar 15 mL
½ tsp dijon mustard 2 mL
¼ tsp salt 1 mL
pepper 1 mL
3 tbsp vegetable oil 45 mL
½ cup peanuts, preferably toasted 125 mL


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.