Vietnamese salad with chile-mint dressing

Enjoy the vibrant flavors of a Vietnamese salad with a zesty chile-mint dressing. Experience a delightful harmony of fresh ingredients and exotic spices.

Ingredients:

• 2 tablespoons 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
• 1 small garlic clove, minced
• 1 cup vegetable oil, for frying
• 2 large shallots, thinly sliced
• Kosher salt
• 4 cups green cabbage (from 1/2 small head), finely shredded
• 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 1/2 chicken)
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons coarsely chopped unsalted roasted peanuts

Instructions:

1. Mix together the sugar, fish sauce, lime juice, vinegar, water, chile, and garlic in a small bowl until the sugar dissolves. Allow the dressing to sit for 5 minutes.
2. While waiting, heat vegetable oil in a small saucepan until it shimmers. Cook the shallots over high heat, stirring constantly, until they turn golden, about 3 to 4 minutes. Remove the shallots and place them on paper towels to drain; you can keep the oil for later use. Season the shallots with salt and let them cool.
3. Combine cabbage, carrots, red onion, cilantro, mint, and shredded chicken in a large bowl. Pour in the olive oil and prepared dressing, toss to coat. Sprinkle with peanuts and crispy shallots before serving the chicken salad with lime wedges.

Summary:

• Calories: 1272 kcal
• Fat: 80 g
• Protein: 66 g
• Carbs: 82 g
• Potassium: 3398 mg
• Magnesium: 298 mg