Vietnamese Chicken Salad

1: In a small bowl, combine the sugar, fish sauce, lime juice, vinegar, water, grapeseed oil, chili, and garlic and whisk until the sugar is dissolved. Taste the dressing and adjust the flavor to your preference. Set aside.

2: In a small pan, heat 1/2 cup vegetable oil. Once hot, add half of the sliced red onions and cook over high heat, stirring constantly, until golden brown, about 5-7 minutes. Drain the fried onions on paper towels. Save the oil for another use and sprinkle the shallots with salt and let cool.

3: In a large bowl, add the cabbage, carrots, red onion, cilantro, mint, and shredded chicken. Toss well to combine.

4: Pour in the dressing and toss again. Sprinkle with the peanuts and fried shallots. Serve with extra lime wedges.