Cabbage, Cashew, And Fennel Salad

• 1 or 2 red Fresno or serrano chiles, chopped
• 1 large garlic clove, smashed
• 1 1/2 teaspoons sugar, divided
• Pinch of salt
• 2 tablespoons Vietnamese fish sauce
• 5 tablespoons Japanese unseasoned rice vinegar
• 1 medium carrot, cut into thin matchsticks
• 1 1/2 cups thinly sliced fennel, including stalks and fronds
• 1 qt. thinly sliced red cabbage
• 1/4 cup torn mint leaves
• 2/3 cup toasted cashew pieces

1. Pound chiles, garlic, 1/2 tsp. sugar, and salt into paste in a mortar, or in a blender. Transfer paste to a small bowl and add remaining 1 tsp. sugar, the fish sauce, and rice vinegar.
2. Combine carrot, fennel, cabbage, and mint in a large bowl. Pour dressing over the vegetables, tossing to coat evenly. Sprinkle with cashews just before serving.
3. Make ahead: Up to 2 days, slaw mixture and dressing. Just before serving, combine with nuts.

red, garlic, sugar, salt, fish sauce, rice vinegar, carrot, fennel, red cabbage, mint

Taken from www.myrecipes.com/recipe/cabbage-cashew-fennel-salad (may not work)