Photo: Yunhee Kim; Styling: Kevin Crafts
YieldsServes 8 to 10
AuthorAndrea Nguyen, Santa Cruz, CA,
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.

How to Make It

Step 1
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.

Step 2
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.

Step 3
3

Make ahead: Up to 2 days, slaw mixture and dressing. Just before serving, combine with nuts.

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

Step 1
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.

Step 2
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.

Step 3
3

Make ahead: Up to 2 days, slaw mixture and dressing. Just before serving, combine with nuts.

Cabbage, Cashew, and Fennel Salad