Citrus & Napa Cabbage Salad

Tips: To prepare Fried Shallots & Fried Shallot Oil: Place a fine-mesh strainer over a heatproof bowl. Heat 1/2 cup canola oil in a small skillet over medium-high heat. Add 1/2 cup halved and sliced shallots, reduce heat to medium and cook, stirring often, until golden brown, 3 to 5 minutes. Pour the shallots and oil through the strainer. Transfer the shallots to a paper-towel-lined plate. Reserve the oil, if desired. Store fried shallots airtight at room temperature for up to a week; refrigerate the oil for up to 2 months.

Made from salted fermented fish, fish sauce is a pungent, funky condiment found with other Asian ingredients at the supermarket. Thai Kitchen is a widely available brand that is lower in sodium.

To prepare Fried Garlic & Fried Garlic Oil: Place a fine-mesh strainer over a heatproof bowl. Heat 1/3 cup canola oil in a small skillet over medium heat. Reduce heat to low and add 1/4 cup sliced garlic; cook, stirring frequently, until the garlic is golden brown, about 4 minutes. Pour the garlic and oil through the strainer. Transfer the garlic to a paper-towel-lined plate. Reserve the oil to use on salads. Store fried garlic airtight in a cool dark place for up to 1 month; refrigerate the oil for up to 2 months.