Cabbage, Cashew, and Fennel Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
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 |
Directions:
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.
3. Make ahead: Up to 2 days, slaw mixture and dressing. Just before serving, combine with nuts.
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