Cabbage, Cashew, and Fennel Salad

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.

Yield: Serves 8 to 10
Total:
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 73
  • Calories from fat: 53%
  • Protein: 2.2g
  • Fat: 4.3g
  • Saturated fat: 0.9g
  • Carbohydrate: 7.5g
  • Fiber: 1.5g
  • Sodium: 318mg
  • Cholesterol: 0.0mg

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

Preparation

  1. 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. 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.
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