Total Time: 45 Minutes, Serves: 4
Recipe adapted from food & wine
Ingredients::
- 2 tablespoons granulated sugar
- 2 tablespoons plus 1 teaspoon 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 chile with seeds, minced (I subbed for red pepper flakes!)
- 1 small garlic clove or 2 garlic scapes minced
- 1 cup vegetable oil, for frying
- 2 large shallots, thinly sliced (onions work too, or use store bought fried shallots)
- Kosher salt
- 4 cups green cabbage (from 1/2 small head), finely shredded (use your nappa!)
- 2 carrots, finely shredded
- 1/2 small red onion, thinly sliced (I used 3 scallions!)
- 1/4 cup coarsely chopped cilantro (feel free to swap for basil)
- 1/4 cup coarsely chopped mint
- 3 cups shredded rotisserie chicken (from 1/2 chicken)
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons coarsely chopped unsalted roasted peanuts
Directions:
- Whisk the sugar, fish sauce, lime juice, vinegar, water, chile or red pepper, and garlic in a small bowl until the sugar is dissolved. Let the dressing stand for 5 minutes.
- Meanwhile, in a small saucepan, heat the vegetable oil until shimmering. Add the shallots and cook over high heat, stirring constantly, until golden, 3 to 4 minutes. Drain the shallots on paper towels; reserve the oil for another use. Sprinkle the shallots with salt and let cool. (Skip this step if you have store-bought fried shallots/onions)
- In a large bowl, toss the cabbage, carrots, red onion or green onions, cilantro or basil, mint, and shredded chicken. Add the olive oil and the dressing and toss. Sprinkle with the peanuts and fried shallots and serve the chicken salad with lime wedges.