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In a small bowl, stir together the lime juice, fish sauce, sugar and garlic, until the sugar dissolves. Add the onion and let stand for 10 minutes, stirring occasionally.
In a large bowl, toss together the chicken, cabbage, carrots, chilies, basil and cilantro. Pour on the red onion–dressing mixture and toss. Toss in half of the peanuts, then transfer to a serving bowl. Sprinkle with the remaining peanuts and serve with lime wedges on the side.
The finished salad can be covered and refrigerated up to an hour. Marinating the sliced onion in the dressing for about 10 minutes tames its raw bite, so don’t skip this step.
Source: Milk Street