Fennel, green onion and radish slaw with creamy, spicy peanut dressing

By Jann Arden
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Spicy and savoury slaw that will work great as a side for dinner tonight.

Excerpted from Feeding My Mother: Comfort and Laughter in the Kitchen as My Mom Lives with Memory Loss. Copyright © 2017 Jann Arden. Reprinted by permission of Random House Canada, a division of Penguin Random House Canada Limited.

SERVES
3
 TO
4
TOTAL TIME

Ingredients

  • 3 large fennel bulbs, trimmed and thinly sliced (save a few fronds for garnish)
  • 10–15 radishes, thinly sliced
  • 2–3 green onions, sliced into small pieces
  • 1/4 cup chopped peanuts (I like salted ones)

For the dressing:

  • 1/4 cup peanut butter
  • 1/4 cup rice vinegar, or to taste
  • 1 tablespoon fish sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon sesame oil

Directions

  1. I use the common round red radishes, but you can use any type of radish you have on hand. I have used a mandolin and I’ve used my food processor and I’ve done it by hand with a sharp knife— slice the fennel and radishes any way you choose, just don’t chop your darn fingers off.
  2. To make the dressing, put everything in a small bowl and mix very well. It takes some elbow grease for sure. It’s very thick to start off with, but loosens up as you get going. Set aside, then give it another quick mix before you pour the whole works over your salad.
  3. Take your sliced fennel, radish and green onion, and put them in a large bowl. Mix them up with your fingers. Toss with the dressing.
  4. Chop up some of the fennel fronds you’ve saved and sprinkle over each serving of salad. Add some crushed peanuts on each dish as well—as little or as much as you like.

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