A vibrant and refreshing salad combining tender chicken, crisp vegetables, and a tangy dressing.
Combine sugar, fish sauce, lime juice, vinegar, water, chili, and garlic in a bowl. Stir until sugar dissolves.
Let the dressing sit for a few minutes to allow the flavors to meld.
Heat olive oil in a small saucepan over medium heat. Add shallots and cook until golden brown, about 4 minutes. Drain on paper towels and sprinkle with salt.
Ensure the oil is hot enough to crisp the shallots without burning them.
In a large bowl, combine cabbage, carrots, onion, cilantro, mint, and chicken.
Toss the ingredients gently to avoid bruising the herbs.
Pour the dressing over the salad and toss to coat evenly.
Add the dressing gradually to achieve the desired flavor intensity.
Top the salad with peanuts and fried shallots. Serve immediately.
Serve the salad immediately to enjoy the crisp textures.
