June 22, 2021
This recipe was taught to me at 18 Reasons Cooking School in San Francisco. It is vibrant, refreshing and filling in equal measures and the addition of crispy fried shallots really takes it over the top into "exceptional salad territory". I like to make a huge batch of this salad and keep it in my fridge to enjoy over the course of the week. If you cook a whole chicken and end up with leftover meat, this is a pretty incredible use for those leftovers!
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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
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
1 cup shallots, thinly sliced
1 cup vegetable oil, coconut or sunflower works best
1/2 cup finely chopped roasted peanuts
Combine all of the dressing ingredients except for the oil in a small bowl and mix well to dissolve the sugar.
Add in the oil and mix well.
line a sheet tray with a double layer of paper towels. Set a saucepan with oil over high heat. Heat the oil until it is 350F or test by dropping a couple of shallots in. If they bubble and jump right away, you are ready to fry. Add the shallots to the oil and stir with a slotted spoon. They should simmer.
Cook until they are light golden brown (about 15 minutes). Keep a pretty close watch on them because they can go from crispy to burnt in a matter of seconds. As soon as they turn golden brown, you want to use a slotted spoon to remove them from the oil and drain them on your paper towel lined sheet tray.
Combine all of the salad ingredients with the dressing mix well in a large bowl. Taste to adjust seasoning.
Top with chopped peanuts and crispy fried shallots and enjoy!
I like to top the individual portions with the crispy shallots and peanuts and keep the leftover shallots in a bowl uncovered so they stay crisp and can be optimally utilized for leftovers.
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