Crunchy Vietnamese Chicken Salad

• sugar↗2 tablespoons
• asian fish sauce↗2 tablespoons
• asian fish sauce↗1 teaspoon
• fresh lime juice↗1 1⁄2 tablespoons

  plus lime wedges for serving

• distilled white vinegar↗1 1⁄2 tablespoons
• water↗1 tablespoon
• serrano chili↗1

  minced (with or without seeds, your choice on heat level)

• small garlic clove↗1

  minced

• vegetable oil↗1 cup

  for frying

• large shallots↗2

  thinly sliced

• kosher salt↗

  to taste

• green cabbage4 cups

  finely shredded (from 1/2 small head)

• carrots↗2

  finely shredded

• small red onion↗1⁄2

  thinly sliced

• cilantro1⁄4 cup

  coarsely chopped

• cup coarsely chopped mint1⁄4
• cups shredded rotisserie chicken (from about 1/2 chicken)3
• tablespoons extra-virgin olive oil↗2
• tablespoons coarsely chopped unsalted dry roasted peanuts↗3

Step-by-step instructions

1. 1

   Stir together the sugar, fish sauce, lime juice, vinegar, water, chile and garlic until the sugar dissolves. Let stand for about 5 minutes.

2. 2

   In a small saucepan, heat the oil until shimmering. Add the shallots and cook over med.-high to high heat, stirring, until golden (don't let them burn!) - about 4 minutes or so. Drain on paper towels and sprinkle with salt. Let cool.

3. 3

   In a big bowl, toss the cabbage, carrots, onion, cilantro, mint and chicken.

4. 4

   Add the olive oil and dressing (the sugar, fish sauce, etc -- combination) and toss.

5. 5

   Sprinkle with the peanuts and shallots. Serve with the lime wedges.

6. 6

   Enjoy!