Vietnamese Chicken Salad

Ingredients

• 2 ½ tbsp fish sauce
• 2 tbsp granulated sugar
• 2 tbsp lime juice
• 1 tbsp white vinegar
• 1 tbsp water
• 1 garlic clove, finely minced
• 1 Thai bird’s-eye chili, thinly sliced
• 3 cups shredded rotisserie chicken
• 2 cups shredded green cabbage
• 1 cup shredded purple cabbage
• ½ cup shredded carrots
• ½ cup thinly sliced red pepper
• ½ cup thinly sliced red onions
• ½ cup coriander leaves
• ½ cup mint leaves
• ¼ cup coarsely chopped roasted peanuts
• ¼ cup crispy fried shallots (store-bought)

Directions

1. To make the dressing, add the fish sauce, sugar, lime juice, vinegar, water, garlic, and sliced chili to a small bowl. Mix until the sugar dissolves. Pour ⅓ of the dressing over the shredded chicken and mix well.
2. To a large bowl, add the green cabbage, purple cabbage, carrots, red pepper, red onions, coriander, and mint leaves. Add the remaining dressing and toss well to coat. Then add in the chicken and mix well.
3. Mound the salad on a large plate and garnish with the roasted peanuts and crispy fried onions.