Vietnamese Slaw with Peanuts and Cilantro
Serves: 4
  • For the dressing:
  • ¼ cup rice vinegar
  • 2 tablespoons light brown sugar
  • 1 lime, zested and juiced
  • 1 tablespoon fish sauce
  • ¼ teaspoon kosher salt
  • 1 pinch crushed red pepper flakes
  • 1 large shallot, finely sliced
  • For the slaw:
  • ½ head small red cabbage
  • ½ head small Napa cabbage
  • 2 medium carrots
  • 4 radishes
  • 2 mini seedless cucumbers
  • ¼ cup fresh cilantro leaves
  • 2 small Granny Smith apples
  • ¼ cup roughly chopped peanuts, for garnish
  1. Begin by making the dressing so the shallots have time to marinate. In a large mixing bowl combine everything except the shallots and whisk together. Place shallots in the dressing and set aside.
  2. Using a mandolin or a food processor with the slicer and grater attachments, finely slice the cabbages, radish and cucumber. Grate the carrot and separate the cilantro leaves.
  3. Core the apples and finely slice to yield thin half–moons. Place everything into a mixing bowl with the dressing and sliced shallot and toss together well.
  4. Serve slaw topped with chopped peanuts and extra cilantro leaves. Pair with a bottle of Pure Leaf Not Too Sweet Honey Green Tea.
Recipe by MomStart at