Crunchy Cabbage Walnut Salad
Serves 8 or more
1 red serrano chile pepper, chopped
1 large garlic clove, smashed
1 1/2 teaspoons sugar, divided
small pinch salt
2 T fish sauce or omit if don't like fish sauce
5 T unseasoned rice vinegar
1 medium carrot, shredded or cut into matchsticks
1 1/2 cups thinly sliced fennel
4 cups finely sliced red or green cabbage
1/4 c mint leaves, cut into pieces
2/3 c toasted walnuts
Add chile, garlic, 1/2 t sugar, and salt to a small blender.
Pulse into paste and transfer to a small bowl. Add remaining 1 t sugar, fish sauce and vinegar. Add carrot, fennel, cabbage, and mint to a large bowl.
Pour dressing over the vegetables, toss and sprinkle with walnuts just before serving.
Calories per serving: 74 calories, 4 g fat, 7 g carbohydrates, 2 g protein, 2 g fiber, 315 mg sodium, 0 g cholesterol.