Crunchy Vietnamese Chicken Salad

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons sugar
• 2 tablespoons asian fish sauce
• 1 teaspoon asian fish sauce
• 1 1/2 tablespoons fresh lime juice, plus lime wedges for serving
• 1 1/2 tablespoons distilled vinegar
• 1 tablespoon water
• 1 serrano chili, minced (with or without seeds, your choice on heat level)
• 1 small garlic clove, minced
• 1 cup vegetable oil, for frying
• 2 large shallots, thinly sliced
• kosher salt, to taste
• 4 cups finely shredded green cabbage (from 1/2 small head)
• 2 carrots, finely shredded
• 1/2 small red onion, thinly sliced
• 1/4 cup coarsely chopped cilantro
• 1/4 cup coarsely chopped mint
• 3 cups shredded rotisserie chicken (from about 1/2 chicken)
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons coarsely chopped unsalted dry roasted peanuts

Recipe

• 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 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 in a big bowl, toss the cabbage, carrots, onion, cilantro, mint and chicken.
• 4 add the olive oil and dressing (the sugar, fish sauce, etc -- combination) and toss.
• 5 sprinkle with the peanuts and shallots. serve with the lime wedges.
• 6 enjoy!