Crunchy Vietnamese Chicken Salad - cooking recipe

Ingredients

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 white 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

Preparation

Stir together the sugar, fish sauce, lime juice, vinegar, water, chile and garlic until the sugar dissolves. Let stand for about 5 minutes.
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.
In a big bowl, toss the cabbage, carrots, onion, cilantro, mint and chicken.
Add the olive oil and dressing (the sugar, fish sauce, etc -- combination) and toss.
Sprinkle with the peanuts and shallots. Serve with the lime wedges.
Enjoy!