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.

Andrea Nguyen, Santa Cruz, CA
This Story Originally Appeared On sunset.com

Gallery

Credit: Yunhee Kim; Styling: Kevin Crafts

Recipe Summary

total:
30 mins
Yield:
Serves 8 to 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

73 calories; calories from fat 53%; protein 2.2g; fat 4.3g; saturated fat 0.9g; carbohydrates 7.5g; fiber 1.5g; sodium 318mg; cholesterol 0mg.
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