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Ingredients

• 1 1/2 pounds boneless skinless chicken breasts
• 7 tablespoons fresh lime juice
• 5 tablespoons fish sauce
• 6 tablespoons rice vinegar
• 3/4 cup cilantro leaves, shredded (stems reserved separately), about 1/2 bunch cilantro
• 3 tablespoons sugar
• 2 serrano chiles, stemmed, seeded and finely chopped
• 2 cloves garlic, minced
• 1/4 teaspoon crushed red pepper
• 1 teaspoon grated wasabi, optional
• 1/2 red onion, very thinly sliced
• 4 cups very thinly sliced cabbage
• 3 cups julienned carrots
• 1/2 cup fresh mint leaves, shredded
• 1/4 cup fresh Thai basil leaves, shredded
• 2 scallions, thinly sliced on the diagonal
• 1/4 cup finely chopped roasted salted peanuts
• Crispy Shallots, recipe follows

Description

Food Network Invites You To Try This Vietnamese Crispy Carrot And Cabbage Salad With Sliced Chicken And Chile-Lime Marinade Recipe From Emeril Lagasse.

Food Network