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Cabbage, Cashew, and Fennel Salad

Total Time
30 mins

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.

su-Cabbage, Cashew, and Fennel Salad

Photo: Yunhee Kim; Styling: Kevin Crafts
 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
Step 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

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

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

Nutrition Facts

Amount Per Serving
Calories 73Calories from Fat 53
% Daily Value *
Total Fat 4.3g7%

Saturated Fat 0.9g5%
Cholesterol 0.0mg0%
Sodium 318mg14%
Total Carbohydrate 7.5g3%

Dietary Fiber 1.5g6%
Protein 2.2g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.