You are here: Home » Recipes » Vietnamese Cole Slaw with Ginger and Carrots Vietnamese Cole Slaw with Ginger and Carrots Recipe by Maria C. Hunt Yield 8 servings A great combination of flavors to complement any Asian-inspired menu. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Ingredients 6 cups finely shredded Napa cabbage1 cup shredded carrots1 medium cucumber, cut into matchsticks1/3 cup chopped fresh mint1/3 cup fresh basil1 tablespoon grated peeled fresh ginger1/3 cup seasoned rice vinegar1 tablespoon fish sauce1 tablespoon sugar1 teaspoon salt2 tablespoons peanuts, toasted and chopped (optional) Instructions Place cabbage in a large mixing bowl. Add carrots, cucumber, mint and basil and gently toss. Combine ginger, vinegar, fish sauce, sugar and salt. Whisk until sugar melts. Drizzle over cabbage mixture. Toss well, making sure everything gets coated with the vinaigrette. Cover and refrigerate 30 minutes. Just before serving, sprinkle with chopped peanuts if using.