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

Be the first to rate & review!

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

55+ Easy Dinner Recipes for Busy Weeknights

The Brilliant Secret to Making Better Mashed Potatoes

65 Super Easy Finger Foods to Make for Any Party

Cabbage, Cashew, and Fennel Salad

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Cabbage, Cashew, and Fennel Salad

Account

Cabbage, Cashew, and Fennel Salad

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Cabbage, Cashew, and Fennel Salad