Make it.

Ingredients:

For the Candied Peanuts:

• 1/2 cup salted roasted peanuts 

• 1/4 cup granulated sugar

• 2 tablespoons water

For the Dressing:

• 1/3 cup palm sugar

• 1/4 cup fish sauce (such as Viet Huong Three Crabs Brand)

• 1 tablespoon water

• 1 teaspoon tamarind concentrate (such as Tamicon)

• 1 fresh red Thai chile, thinly sliced (about 3/4 teaspoon)

• 1/8 teaspoon ground dried Thai chile (such as Burma Spice Ground Thai Chili)

For the Fried Onions:

• Grapeseed oil, for frying

• 1 small white onion, thinly sliced lengthwise (about 2 cups)

• 1/4 teaspoon kosher salt, plus more to taste

• 1/4 cup cornstarch

For the Salad:

• 4 cups shredded green cabbage

• 2 cups shredded red cabbage

• 1 cup loosely packed fresh Thai basil leaves, plus more for garnish

• 1/2 cup loosely packed fresh mint leaves, plus more for garnish

• 1/2 cup loosely packed fresh cilantro leaves, plus more for garnish

• 1 lime, cut into wedges

Procedure:

Step 1   : Make the candied peanuts

• Combine peanuts, granulated sugar, and 2 tablespoons water in a small saucepan. Cook over medium, stirring often, until peanuts are lightly toasted and golden and syrup is bubbly, very thick, and almost completely evaporated, 5 to 7 minutes. Immediately spread peanut mixture in an even layer on a parchment paper–lined baking sheet. Let cool completely, about 30 minutes. Break apart to separate peanuts.

Step 2    : Make the dressing

• Combine all dressing ingredients in a small saucepan. Cook over medium, stirring occasionally, just until sugar is dissolved, 2 to 3 minutes. Remove from heat, and let cool completely, about 30 minutes.

Step 3    : Make the fried onions

• Heat 1 1/2 inches of oil in a Dutch oven over medium to 300°F. Season onion slices with salt; toss with cornstarch, shaking off excess. Fry onions in hot oil in 2 batches, stirring occasionally, until lightly browned and crisp, 3 to 4 minutes. Transfer to a baking sheet lined with paper towels to drain. Season with salt to taste. Let cool at least 5 minutes or up to 1 hour.

Step 4    : Assemble the salad

• Toss together green cabbage, red cabbage, basil, mint, cilantro, candied peanuts, and half of the fried onions in a large bowl. Add dressing, and toss to coat. Top with remaining fried onions; garnish with additional herbs. Serve with lime wedges.

Make Ahead: Dressing can be made up to 3 days ahead and stored in an airtight container in refrigerator.