Vietnamese Chicken Salad with Sweet Lime-Garlic Dressing (Goi Gà)

Ingredients

• ⅓ cup lime juice, plus lime wedges, to serve
• 3½ tablespoons fish sauce
• 1½ teaspoons white sugar
• 2 medium garlic cloves, finely grated
• 1 small red onion, quartered lengthwise and thinly sliced
• 3 cups shredded cooked chicken
• ½ medium head green or red cabbage (14 ounces), cored and shredded (about 4 cups)
• 4 medium carrots, peeled and shredded on the large holes of a box grater (about 2 cups)
• 3 medium jalapeño chilies, stemmed, halved lengthwise and thinly sliced
• 1 cup lightly packed fresh basil, torn
• 1 cup lightly packed fresh cilantro leaves and tender stems, roughly chopped
• 1½ cups roasted, salted peanuts, roughly chopped

Instructions

1. 1. Whisk lime juice, fish sauce, sugar and garlic; add the sliced onion and marinate about 10 minutes.
2. 2. Combine the shredded chicken, cabbage, carrots, jalapeños, basil and cilantro.
3. 3. Add the dressing and onion, toss, then finish with roasted salted peanuts. Serve with lime wedges.