Vietnamese-American Thanksgiving Salad

Name: Vietnamese-American Thanksgiving Salad
Ingredients: 1 or 2 Thai, Fresno or serrano chiles, chopped; 1 clove garlic, chopped; 1/2 teaspoon plus 1 teaspoon sugar; 1 pinch salt; 2 to 2 1/2 tablespoons fish sauce; 5 tablespoons unseasoned Japanese rice vinegar; 1 carrot, cut into julienne or matchsticks; 1 fennel bulb, cored and thinly sliced (1 cup / 115 g total); 2 1/2 cups packed / 200 g shredded red cabbage; 2 to 3 tablespoons chopped fresh mint and/or basil (Thai or Italian) leaves; 2/3 cup toasted cashew halves and pieces

Vietnamese-American Thanksgiving Salad was pinched from <a href="http://www.vietworldkitchen.com/blog/2012/11/vietnamese-american-thanksgiving-salad-recipe.html" target="_blank">www.vietworldkitchen.com.</a>

INGREDIENTS

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1 or 2 Thai, Fresno or serrano chiles, chopped

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1 clove garlic, chopped

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1/2 teaspoon plus 1 teaspoon sugar

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1 pinch salt

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2 to 2 1/2 tablespoons fish sauce

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5 tablespoons unseasoned Japanese rice vinegar

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1 carrot, cut into julienne or matchsticks

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1 fennel bulb, cored and thinly sliced (1 cup / 115 g total)

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2 1/2 cups packed / 200 g shredded red cabbage

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2 to 3 tablespoons chopped fresh mint and/or basil (Thai or Italian) leaves

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2/3 cup toasted cashew halves and pieces

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