Cabbage, Cashew, and Fennel Salad
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.
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- 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
- 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.
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