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⅓ cup lime juice, plus lime wedges, to serve
3½ tablespoons fish sauce
1½ teaspoons white sugar
2 medium garlic cloves, finely grated
1 small red onion, quartered lengthwise and thinly sliced
3 cups shredded cooked chicken
½ medium head green or red cabbage (14 ounces), cored and shredded (about 4 cups)
4 medium carrots, peeled and shredded on the large holes of a box grater (about 2 cups)
3 medium jalapeño chilies, stemmed, halved lengthwise and thinly sliced
1 cup lightly packed fresh basil, torn
1 cup lightly packed fresh cilantro leaves and tender stems, roughly chopped
1½ cups roasted, salted peanuts, roughly chopped