VIETNAMESE SALAD :4 servings • 2tsps granulated sugar • 1garlic clove, minced • 1bird’s-eye chile or other small hot chile, minced with seeds • ¼cup fresh lime juice (from 2 limes) • 3tablespoons fish sauce (can use vegan) • 1-3 cups loosely packed cups chicken meat (pulled from store-bought rotisserie chicken or roast chicken) • 2cups thinly sliced red cabbage • 1small English cucumber, thinly sliced (about 1½ cups) • 1medium bell pepper (any color), thinly sliced • 1½cups peppery leafy greens, such as watercress with tender stems, arugula or mizuna • 1loosely packed cup Thai or sweet basil leaves (optional) • 1loosely packed cup mint leaves • ½cup crispy fried shallots or red onions, • ½ cup raw peanuts (not salted) 1. Step 1 In a large bowl, combine the sugar and lime juice. Whisk to dissolve the sugar. Add the garlic, chile, and fish sauce. Stir to combine. 2. Step 2 Add the chicken, cabbage, cucumbers and bell pepper to the dressing. Toss to coat. Add the leafy greens and the basil and mint leaves. Toss to combine. 3. Step 3 Divide the salad among bowls, garnish with the crispy shallots and peanuts and serve immediately.