Place the shredded cabbage in a large mixing bowl.
Then add in the shredded carrots.
Add in 2-3 handfuls of the chopped Vietnamese coriander.
Add in 2-3 handfuls of the chopped mint leaves and cilantro.
Add in the pickled onions ( discard the brine). Add in as much or as little of the pickled onions as you'd like.
Add in the cooked shredded chicken. Make sure the chicken is at least room temperature before mixing it into the salad. Then toss the salad well.
Plate the salad. Top with a handful of chopped roasted peanuts and a handful of fried red onions.
Drizzle some Vietnamese Fish Sauce dipping sauce over the salad or serve the Fish Sauce dipping sauce on the side.
The salad can be eaten alone or with some white rice. It can also be eaten with some Vietnamese porridge.