Crunchy Vietnamese Chicken Salad

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2 tablespoons sugar

2 tablespoons plus 1 teaspoon Asian fish sauce

1 1/2 tablespoons fresh lime juice, plus lime wedges for serving

1 1/2 tablespoons distilled white vinegar

1 tablespoon water

1 serrano chile with seeds, minced

1 small garlic clove, minced

1 cup vegetable oil, for frying

2 large shallots, thinly sliced


4 cups finely shredded green cabbage (from 1/2 small head)

2 carrots, finely shredded

1/2 small red onion, thinly sliced

1/4 cup coarsely chopped cilantro

1/4 cup coarsely chopped mint

3 cups shredded rotisserie chicken (from 1/2 chicken)

2 tablespoons extra-virgin olive oil

3 tablespoons coarsely chopped unsalted roasted peanuts

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