½ cup tightly packed fresh mint and/or cilantro leaves
¼ cup chopped unsalted peanuts
Instructions
Put the cabbage, onions, and carrots in a serving bowl.
Just before serving, add the fish sauce, lime juice, red pepper flakes, and herbs and toss to combine. Sprinkle the peanuts over the top of the slaw and serve immediately.
Notes
Recipe borrowed from Laura Russel’s book, Brassicas: Cooking the world’s healthiest vegetables.
For more amazing recipes featuring vegetables from your CSA boxes, visit our recipe archives!
