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Vietnamese Slaw

Makes8 servings (7 cups)
  • Active time: 20 min
    Total time: 2 1/2 hr

INGREDIENTS:

  • 1 1/2 pounds red cabbage, cored and finely shredded
  • 1 cup cilantro leaves
  • 1/4 cup chopped mint leaves
  • 1/2 cup chopped basil leaves
  • 1 bunch scallions, sliced
  • 4 tablespoons fresh lime juice
  • 1 tablespoon Asian fish sauce
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 cup vegetable oil

INSTRUCTIONS:

  • Combine cabbage, cilantro, mint, basil, and scallions in a bowl. Whisk together lime juice, fish sauce, salt, sugar, and oil. Toss cabbage with dressing, then chill, covered, at least 2 hours for slaw to soften.

COOKS’ NOTES:

  • Slaw can be made 8 hours ahead and chilled, covered.

Photo: Chris Gentile

Recipe by Gina Marie Miraglia Eriquez, Food Styling by Paul Grimes