Cabbage, Cashew, and Fennel Salad

Name: Cabbage, Cashew, and Fennel Salad
Total time: 30 min
Yield: Serves 8 to 10
Ingredients: 1 or 2 red Fresno or serrano chiles, chopped; 1 large garlic clove, smashed; 1 ½ 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 ½ cups thinly sliced fennel, including stalks and fronds; 1 qt. thinly sliced red cabbage; ¼ cup torn mint leaves; ⅔ cup toasted cashew pieces

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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.

By Andrea Nguyen, Santa Cruz, CA

This Story Originally Appeared On sunset.com

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Cabbage, Cashew, and Fennel Salad

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Cabbage, Cashew, and Fennel Salad

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Recipe Summary

Ingredients

Directions

Nutrition Facts

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