20 Cultural Fusion Dishes

Photo by: Yunhee Kim

Cabbage, Cashew, and Fennel Salad

1 or 2 red Fresno or serrano chiles, chopped
1 large garlic clove, smashed
1 1/2 tsp sugar, divided
Pinch of salt
2 tbsp Vietnamese fish sauce
5 tbsp 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

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Photo by: Yunhee Kim

Cabbage, Cashew, and Fennel Salad

1 or 2 red Fresno or serrano chiles, chopped
1 large garlic clove, smashed
1 1/2 tsp sugar, divided
Pinch of salt
2 tbsp Vietnamese fish sauce
5 tbsp 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

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

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