Ingredients
Scale
For the Slaw:
- 1/2 cup shredded red cabbage
- 1/2 cup shredded napa cabbage
- 1/2 cup pickled red onions
- 1 jalapeño pepper, seeded and sliced
- 1/2 cup matchstick carrots
- 1/2 cup fresh cilantro
For the Nuoc Cham:
- 1/4 cup extra-virgin olive oil
- 1 tablespoon fish sauce
- 1 teaspoon grated lime zest plus juice from 1 lime
- 1 teaspoon sambal oelek (red chili paste)
- 1/4 cup fresh cilantro, finely chopped
- 1/4 cup fresh mint, finely chopped
- 1 large shallot, finely chopped
- 2 garlic cloves, minced
- 2 teaspoons sugar
- Pinch Kosher salt
Instructions
To make the Nuoc Cham: In a medium glass mixing bowl, whisk all ingredients together and taste for seasoning (more salt). Store in the refrigerator for up to three weeks. (This also makes a great dipping sauce for so many Asian dishes!)
To make the Slaw: In a large mixing bowl, toss together the shredded cabbages, pickled onions, sliced jalapeños, carrots and cilantro. Toss thoroughly with the Nuoc Cham dressing. Top with roasted peanuts if desired.
Notes
- You can buy pre-shredded veggies for the quickest preparation. There are often a variety of cabbages in one bag, plus shredded carrots. Make it easy on yourself!
- Sometimes I like to throw roasted peanuts on top of this slaw for more texture. I have some family members with peanut allergies so I don't always add them!
- Nuoc Cham also makes a great dipping sauce! This magic sauce goes great with seafood, but also with steak, spring rolls, Asian salads, you name it!
- Prep Time: 20 min
- Category: Salads
- Method: No cook
- Cuisine: Asian-Fusion
Nutrition
- Serving Size:
- Calories: 157
- Sugar: 4.8 g
- Sodium: 398.2 mg
- Fat: 14.2 g
- Carbohydrates: 9 g
- Protein: 1.2 g
- Cholesterol: 0 mg
