Cabbage, Cashew, and Fennel Salad

Cabbage, Cashew, and Fennel Salad Recipe
Photo: Yunhee Kim; Styling: Kevin Crafts
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.


Serves 8 to 10
Total time: 30 Minutes

Recipe from


Recipe Time

Total: 30 Minutes

Nutritional 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


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


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.

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

Andrea Nguyen, Santa Cruz, CA,


November 2012
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