Directions:
- 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.
- 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
| Amount Per 1 Serving | |||
| Calories | 1296.26 Kcal (5427 kJ) | ||
| Calories from fat | 628.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 69.78g | 107% | |
|---|---|---|---|
| Sodium | 2234.08mg | 93% | |
| Potassium | 3832.61mg | 82% | |
| Total Carbs | 134.26g | 45% | |
| Sugars | 51.83g | 207% | |
| Dietary Fiber | 27.34g | 109% | |
| Protein | 46.02g | 92% | |
| Vitamin C | 628.1mg | 1047% | |
| Vitamin A | 1.6mg | 54% | |
| Iron | 20.9mg | 116% | |
| Calcium | 525.8mg | 53% | |
| Amount Per 100 g | |||
| Calories | 96.3 Kcal (403 kJ) | ||
| Calories from fat | 46.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.18g | 107% | |
|---|---|---|---|
| Sodium | 165.97mg | 93% | |
| Potassium | 284.73mg | 82% | |
| Total Carbs | 9.97g | 45% | |
| Sugars | 3.85g | 207% | |
| Dietary Fiber | 2.03g | 109% | |
| Protein | 3.42g | 92% | |
| Vitamin C | 46.7mg | 1047% | |
| Vitamin A | 0.1mg | 54% | |
| Iron | 1.5mg | 116% | |
| Calcium | 39.1mg | 53% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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