Step by step

Method

4 steps

1. 1

   Poach or use leftover chicken: simmer 1–1¼ pounds chicken breast or thighs in lightly salted water with a smashed garlic clove 12–18 minutes until cooked through (165°F). Cool slightly, then shred into bite-size strands. Thinly shred 4 cups cabbage (green or napa) and a small carrot.

2. 2

   Whisk dressing: 3 tablespoons lime juice, 2 tablespoons fish sauce, 1–1½ tablespoons sugar, 1 minced garlic clove, and minced chili or chili flakes to taste. It should taste bright, salty, and a little sweet — adjust until it pops.

3. 3

   Toss cabbage, carrot, shredded chicken, a big handful of torn mint and cilantro, and sliced onion or shallot with most of the dressing. Taste and add more dressing or lime if it needs a sharper edge.

4. 4

   Pile onto a platter, top with crushed roasted peanuts and fried shallots if you have them. Serve right away so the cabbage stays crunchy. You want a cool, tangy chicken-cabbage salad — juicy shreds, snappy veg, herb-heavy.