Vietnamese Crispy Carrot And Cabbage Salad With Sliced Chicken And Chile-Lime Marinade

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1 1/2 pounds boneless skinless chicken breasts

7 tablespoons fresh lime juice

5 tablespoons fish sauce

6 tablespoons rice vinegar

3/4 cup cilantro leaves, shredded (stems reserved separately), about 1/2 bunch cilantro

3 tablespoons sugar

2 serrano chiles, stemmed, seeded and finely chopped

2 cloves garlic, minced

1/4 teaspoon crushed red pepper

1 teaspoon grated wasabi, optional

1/2 red onion, very thinly sliced

4 cups very thinly sliced cabbage

3 cups julienned carrots

1/2 cup fresh mint leaves, shredded

1/4 cup fresh Thai basil leaves, shredded

2 scallions, thinly sliced on the diagonal

1/4 cup finely chopped roasted salted peanuts

Crispy Shallots, recipe follows

Peanut oil, for frying

2 large shallots, thinly sliced


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