CABBAGE, CASHEW AND FENNEL SALAD



Serves 8 to 10

1 or 2 red Fresno or serrano chiles, chopped
1 large garlic clove, smashed
1-1/2 tsp. sugar, divided
Pinch of salt
2 Tbs. Vietnamese fish sauce
5 Tbs. 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 leavers
2/3 cup toasted cashew pieces

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 trice vinegar.

Combine carrot, fenel, cabbage and mint in a large bowl.  Pour dressing over the vegetables, toassing to coat evelny. Sprinkle with cashews just before serving.

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