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