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Cabbage, Cashew, and Fennel Salad

  • 8servings
  • 73calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C
MineralsSelenium, Natrium, Iodine, Fluorine, Potassium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 or 2 red Fresno or serrano chiles, chopped

  2. 1 large garlic clove, smashed

  3. 1 1/2 teaspoons sugar, divided

  4. Pinch of salt

  5. 2 tablespoons Vietnamese fish sauce

  6. 5 tablespoons Japanese unseasoned rice vinegar

  7. 1 medium carrot, cut into thin matchsticks

  8. 1 1/2 cups thinly sliced fennel, including stalks and fronds

  9. 1 qt. thinly sliced red cabbage

  10. 1/4 cup torn mint leaves

  11. 2/3 cup toasted cashew pieces

Instructions Jump to Ingredients ↑

  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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