Vietnamese Chicken Salad with Crispy Fried Shallots

Ingredients

For the Dressing

• 2 serrano chilies, finely chopped

• 4 cloves garlic, minced 

• 1/4 cup lime juice 

• 1/4 cup rice vinegar 

• 1/4 cup sugar 

• 1/4 cup olive oil 

• 2 tsp salt 

For the Salad

• 2 cups cooked chicken, shredded or cut into bite sized pieces 

• 3 cups cabbage, thinly sliced 

• 2 large carrots, julienned

• 3 stalks celery, cut into thin slices on a bias

• 1 cup freshly chopped cilantro 

• 1 cup freshly chopped mint 

For Garnishing

• 1 cup shallots, thinly sliced 

• 1 cup vegetable oil, coconut or sunflower works best 

• 1/2 cup finely chopped roasted peanuts