Thai style chicken and cabbage salad

 From Milk Street 

It's not really Thai but I needed something else for the title since I have a bunch of cabbage recipes on the blog.  

Please make a big batch of this right now.  Leave off the peanuts until you serve it though.  Please learn from my mistake.  

⅓ cup lime juice, plus lime wedges, to serve

3½ tablespoons fish sauce (do not skip this ingredient)

1½ teaspoons white sugar

2 medium garlic cloves, finely grated

1 small red onion or shallots, quartered lengthwise and thinly sliced

3 cups shredded cooked chicken (two rotisserie chicken breasts) 

½ medium head green or red cabbage 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 (we had to use pickled jalapeno in a pinch)

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 for garnish 

Combine the line juice through red onion/ shallot and let sit in a bowl while you get everything else together

Combine the cooked chicken through the cilantro leaves and toss to combine

Top with peanuts just before serving