This slaw is the perfect side to your summer main. It is crunchy and peanut-y and lemony with a delicious subtle heat. We served ours with salmon, rice and sautéed green tonight and I fished up the leftovers for lunches all week. And with it done in less than 15 minutes, it’s an easy recipe to save for those extra busy weeknights!
Serves 4-6 as a side | Vegetarian, vegan adaptable, gluten free | Less than 15 minutes
- 1/2 head Napa cabbage
- 3 carrots, shredded (about 1 cup)
- 1 fennel bulb, sliced extra thin
- 1 scallion, sliced thin on an angle
- 2 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 1 tbsp honey (or sub agave if vegan)
- The juice of half a large lemon
- 1 tsp natural peanut butter
- Black pepper
- 1/3 tsp sea salt
- 1/4 tsp cayenne pepper
- 1/3 cup crushed peanuts
- Cilantro, fennel fronds and basil for serving
Place the cabbage, carrots, and fennel in a large bowl and set aside. In a small bowl, whisk together the vinegar, sesame oil, honey, lemon juice, peanut butter, a few cracks of black pepper, salt and cayenne. Pour over the cabbage mix and toss to combine. Let sit for at least 10 minutes to let the flavors meld then add the peanuts and herbs. Can be stored in the refrigerator for up to two days.
Time and Taste 