Vietnamese Chicken Slaw

Ingredients

• 3 cups Shredded rotisserie chicken
• 4 cups Green cabbage, finely shredded
• 2 medium Carrots, finely shredded
• ½ medium Red onion, thinly sliced
• 60 ml Fresh cilantro, roughly chopped
• 60 ml Fresh mint, roughly chopped
• 60 ml Fried shallots
• 60 ml Chopped peanuts
• 30 ml Fried garlic (optional)
• 120 ml Fish sauce
• 120 ml White vinegar
• 120 g Sugar
• 360 ml Warm water
• 6 cloves Garlic cloves, minced
• 2½ medium Thai chilis, minced
• 2 tbsp Olive oil

Steps

1. Make the dressing by whisking together fish sauce, white vinegar (or lime juice), sugar, and warm water in a bowl until the sugar has completely dissolved.
2. Add the minced garlic and Thai chilis to the dressing and mix well. Transfer to an airtight jar for storage.
3. In a large bowl, combine the shredded cabbage, shredded carrots, sliced red onion, shredded rotisserie chicken, cilantro, and mint.
4. Drizzle olive oil over the mixture and pour in enough dressing to coat everything well.
5. Toss everything together until well combined.
6. Transfer to serving plates and top with fried shallots, chopped peanuts, and fried garlic (if using).
7. Serve immediately and enjoy. Store any extra dressing in an airtight jar in the refrigerator.