CRUNCHY VIETNAMESE CHICKEN SALAD

Steps:

• In small bowl, combine sugar, fish sauce, lime juice, vinegar, water, chile and garlic and stir until sugar dissolved. Let stand for 5 minutes. In small saucepan, heat vegetable oil until shimmering; add shallots and cook over high heat, stirring until golden. In large bowl, toss cabbage, carrots, red onion, cilantro, mint, and shredded chicken Add olive oil and dressing and toss. Sprinkle with peanuts and shallots and serve.