3 tablespoons palm sugar (or brown sugar)
2 tablespoons fish sauce
2 tablespoons white vinegar
2 tablespoons water
3 tablespoons fresh squeezed lime juice
1/2 a serrano chili with seeds, washed and minced
1 clove garlic, minced
3 cups shredded rotisserie chicken (half a chicken)
4 cups finely shredded green cabbage (half a small cabbage), rinsed
1 small red onion, thinly sliced
2 carrots, rinsed, peeled, and julienned
1/2 cup rinsed, chopped cilantro
12 mint leaves, rinsed and coarsely chopped
Topping & Garnish:
2/3 cup coarsely chopped roasted peanuts
1/2 cup torn basil leaves
In a medium bowl, combine all dressing ingredients and stir until sugar dissolves. Set aside.
In a large bowl, combine all salad ingredients. Pour dressing over the top and toss to combine.
Top with peanuts and torn basil and serve with lime wedges.