Frizzled-Onion Cabbage Salad

Heat 1 cup vegetable oil in medium skillet over medium (you will know the oil is hot enough to fry when a strip of onion dropped into the oil immediately sizzles and floats to the surface). Add 1 small onion, thinly sliced, to pan and cook, stirring often, until golden brown, 8–10 minutes. Using a slotted spoon, transfer to paper towels to drain; season lightly with kosher salt. Repeat with remaining 1 small onion, thinly sliced; set aside 1 Tbsp. onion oil from skillet (save remaining oil for another use or discard).

Blend ¼ cup smooth peanut butter, 3 Tbsp. fresh lime juice, 2 Tbsp. fish sauce, 2 Tbsp. sugar, 1 garlic clove, ½–1 serrano chile, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, reserved 1 Tbsp. onion oil, and 1 Tbsp. room-temperature water in a blender until smooth.

Toss ¼ head of Napa cabbage (about 8 oz.), cored, sliced ½" thick, with ¼ cup cilantro leaves with tender stems, ¼ cup mint leaves, and half of frizzled onions in a large bowl to combine. Drizzle peanut butter dressing over and toss again to coat.

To serve, pile cabbage salad on a large plate and scatter remaining ¼ cup cilantro leaves with tender stems, ¼ cup mint leaves, and frizzled onions over.