Vietnamese-Style Carrot and Cabbage Slaw

Name: Vietnamese-Style Carrot and Cabbage Slaw
Yield: Serves 4 as a side
Cuisine: Vietnamese
Ingredients: 1 shallot, chopped (or a quarter of a red onion if you have no shallots); ¼ tsp salt; 4 tbsp rice wine vinegar; 1 tsp sugar; 2 garlic cloves, chopped; 1 tbsp Sriracha chilli sauce, or to taste (or omit altogether); 2 tbsp lime juice; 3 tbsp fish sauce; ¼–½ green or white cabbage, depending on its size (the firmer and crunchier the better), cored and finely shredded; 3 medium carrots, peeled and cut into fine matchsticks, or coarsely grated; 3 tbsp vegetable oil; 2 red chillies, halved, seeded and finely sliced; large handful of coriander leaves, or Thai basil leaves; 4 shallots, finely sliced; large handful of roasted unsalted peanuts, coarsely chopped or pounded in a mortar

Preparation info

Serves
4
as a side

Difficulty
Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

This salad packs a punch. Sriracha is an Asian hot sauce that’s typically made from chilli peppers, distilled vinegar, garlic, sugar and salt. It is increasingly available in supermarkets and Asian food shops in the UK but replace with a hot chilli sauce if you can’t find it, or reduce or omit entirely if you’re not keen on the heat. Riverford Cook Anna Colquhoun developed this recipe while living in San Fran