Ingredients

1 lb. chicken breast

1 tbsp lime juice

2 tbsp fish sauce

2 tbsp sugar

1 garlic clove, minced

1 red chili, minced

2 tbsp olive oil

4 cups julienned red cabbage (1 head)

1 cup julienned carrots (3 medium carrots)

½ cup thinly sliced red onion

¹/₃ cup julienned mint leaves, plus whole mint leaves for garnish

2 tbsp toasted sesame seeds

2 tbsp crispy shallots

¼ cup crushed roasted peanuts

Preparation

For chicken:

  1. Place chicken in a saucepan and cover with water.
  2. Simmer for 10 minutes, then turn off heat and let chicken poach for 20 minutes in hot water.
  3. Remove chicken and allow to cool to room temperature. Shred chicken.

For dressing:

In a medium bowl, whisk together lime juice, fish sauce, 4 tbsp water, and sugar until the sugar dissolves. Whisk in garlic, chili, and olive oil.

To assemble:

  1. In a large mixing bowl, toss chicken, cabbage, carrots, onion, and julienned mint with dressing.
  2. Top with whole mint leaves, sesame seeds, shallots, and peanuts.