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

177milkstreet.com

Sloan

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

Note: Ingredients may have been altered from the original.

Directions at 177milkstreet.com

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