Go Back
Print

Savoy Slaw Adapted

Author from http://localkitchenblog.com

Ingredients

  • 1/2 of a large head of Savoy or Napa cabbage , stems trimmed, leaves halved lengthwise then sliced thinly, crosswise
  • 3 leaves kale , stems removed and sliced very thinly
  • 1/2 onion , minced
  • 2 medium carrots , grated
  • 1 bulb fennel , finely diced
  • 1 small tart apple , finely diced
  • zest & juice from 2 small limes
  • salt & freshly ground black pepper
  • ¼ tsp ground cayenne pepper , or to taste
  • olive oil
  • 1 tsp honey (optional)
  • 1 ½ cups raw peanuts , toasted

Instructions

  1. Combine all vegetables and apple in a large bowl. Toss to mix. Add lime zest & juice, salt, pepper & cayenne. Toss well.
  2. Drizzle olive oil, toss and taste & adjust until dressing is balanced. If slaw needs a touch of sweetness, drizzle in a tiny amount of honey, toss and taste.
  3. Toss one last time and allow to rest at room temperature for about 15 minutes prior to serving, so cabbage will "relax" and wilt slightly.
  4. Serve at room temperature, garnished with a healthy scoop of peanuts. Keep peanuts in a separate bowl for maximum crunch.