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Total Time
30 Mins
Yield
Serves 8 to 10
Photo: Yunhee Kim; Styling: Kevin Crafts

How to Make It

Step 1

Pound chiles, garlic, 1/2 tsp. sugar, and salt into paste in a mortar, or in a blender. Transfer paste to a small bowl and add remaining 1 tsp. sugar, the fish sauce, and rice vinegar.

Step 2

Combine carrot, fennel, cabbage, and mint in a large bowl. Pour dressing over the vegetables, tossing to coat evenly. Sprinkle with cashews just before serving.

Step 3

Make ahead: Up to 2 days, slaw mixture and dressing. Just before serving, combine with nuts.

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