First, fry your shallot. Place a large, fine mesh sieve over a bowl to drain the oil later. Add ½ cup of the neutral-flavored oil to a large skillet and heat it over medium. Once the oil is hot, add your thinly sliced shallots. Fry them until they turn a beautiful golden brown, which should take about 3 to 5 minutes. Use a fish spatula to flip them occasionally. Keep a close eye on them, as they can burn quickly. Once fried, drain the oil through the sieve and place the shallots on paper towels to absorb excess oil. Set them aside, reserving the oil for later.
Next, heat the same skillet over medium heat and add 1 tablespoon of the reserved oil. Once hot, add the cooked white rice, 1 tablespoon soy sauce, and ½ tablespoon Sambal Olek. Stir to combine, making sure the rice is coated well. Use a spatula to flatten the mixture into an even layer. Allow it to cook undisturbed for about 5 minutes until the bottom is golden brown and crispy. Carefully flip the rice and stir it slightly before pressing it back down to cook for another 5 minutes, or until crispy and golden throughout. Once done, remove it from heat and set aside.
Next, let’s make the dressing. In a small jar or bowl, combine all the dressing ingredients: 3 tablespoons lime juice, 3 tablespoons fish sauce, and 1 ½ tablespoons sugar. Shake or whisk vigorously until well combined and the sugar dissolves.
Now, prepare the salad. In a large mixing bowl, add the thinly sliced Tuscan kale. Drizzle the dressing over the kale and use your hands to toss and massage it. This helps to soften the kale and make it more palatable. Once well mixed, add the thinly sliced green cabbage, shredded rotisserie chicken, and cucumber slices. Toss everything together gently until well combined.
Finally, it’s time to serve! Start by plating the salad mixture onto a large serving platter or individual bowls. Top with the crispy rice, fried shallots, and finely chopped peanuts for an added crunch. You can also sprinkle additional herbs on top if desired.
