- 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
Directions See How It's Made
- 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.