Creamy Nuoc Cham Slaw

Yields 3-4 servings

Nuoc cham is a staple in Vietnamese cuisine, and is often served alongside vermicelli bowls and grilled meats. Although it’s perfect as is, we wanted to create a version that has a little more body so that it can cling to hearty vegetables and be used solely as a salad dressing. We still wanted to keep it light, so we blended it with soaked cashews and boy was it delicious!

This recipe was created in partnership with Red Boat Fish Sauce as part of our Salads with Friends Instagram video series.

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Assembly

Creamy Nuoc Cham Dressing:
Place raw cashews into a heat-proof bowl. Pour boiled water overtop, just to cover cashews. Reserve ¼ cup hot water. Let soak for 10 minutes. 

Drain cashews and place in blender, along with all other ingredients for the dressing. Add ¼ cup hot water. Blend until smooth. It will continue to thicken slightly as it sits.

Assembly:
Toss all ingredients together with the dressing and enjoy!

Ingredients

Creamy Nuoc Cham Dressing (yields about ¾ cup)

½ cup Raw cashews

About 1 cup Hot water

2 tbsp Red Boat Fish Sauce

2 Limes (juice)

1 tbsp Umami Miso Shortcut Sauce

½  Small Bird’s Eye chili

1 clove Garlic

½ tsp Honey

Snap peas, sliced

Cucumbers, sliced

Bean sprouts

Cabbage, shredded

Thai basil, torn

Mint, torn

Chopped peanuts, to garnish

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