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Ingredients

• For the dressing:
• 1 tablespoon Thai red curry paste
• 1 tablespoon fish sauce
• 1/4 cup rice vinegar
• 1/4 teaspoon salt
• 1 tablespoon light brown sugar
• 1/4 cup canola oil
• 1/8 teaspoon cayenne
• 2 tablespoons lime juice
• Zest of 1 lime
• For the salad:
• 2 chicken thighs, cooked and shredded
• 1/2 head of green cabbage, thinly sliced
• 2 medium carrots, shredded
• 1/4 cilantro leaves, chopped, plus whole leaves for garnish
• 1 cup peanuts, coarsely chopped, plus more for garnish

Description

Serious Eats