Crunchy Vietnamese Chicken Salad

• 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

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!

sugar, fish sauce, fish sauce, lime juice, white vinegar, water, serrano chili, garlic, vegetable oil, shallots, kosher salt, green cabbage, carrots, red onion, cilantro, mint, shredded rotisserie chicken, extravirgin olive oil, peanuts

Taken from www.food.com/recipe/crunchy-vietnamese-chicken-salad-424649 (may not work)