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Cabbage, Cashew, and Fennel Salad

Photo: Yunhee Kim; Styling: Kevin Crafts
Total time 30 mins
Yield Serves 8 to 10
Cookbook author and cooking teacher Andrea Nguyen, Santa Cruz, CA: "My siblings and I have traditional Thanksgiving meals with our own families, but the day after, we gather at our parents' home for a Vietnamese feast. My mother sets out old-school favorites as well as modern dishes, including riffs on Viet cabbage salads."Fresh chiles give this slaw a clean flavor and make it a nice, light element in a hearty Thanksgiving spread.

Ingredients

  • 1 or 2 red Fresno or serrano chiles, chopped
  • 1 large garlic clove, smashed
  • 1 1/2 teaspoons sugar, divided
  • Pinch of salt
  • 2 tablespoons Vietnamese fish sauce
  • 5 tablespoons Japanese unseasoned rice vinegar
  • 1 medium carrot, cut into thin matchsticks
  • 1 1/2 cups thinly sliced fennel, including stalks and fronds
  • 1 qt. thinly sliced red cabbage
  • 1/4 cup torn mint leaves
  • 2/3 cup toasted cashew pieces

Nutrition Information

  • calories 73
  • caloriesfromfat 53 %
  • protein 2.2 g
  • fat 4.3 g
  • satfat 0.9 g
  • carbohydrate 7.5 g
  • fiber 1.5 g
  • sodium 318 mg
  • cholesterol 0.0 mg

How to Make It

  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.

  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.

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