Asian Chicken and Cabbage Salad
['1 red jalapeño or Fresno chile with some seeds, chopped', '1/3 cup vegetable oil', '1/4 cup fresh lime juice', '2 tablespoons reduced-sodium soy sauce', '2 teaspoons light brown sugar', '1 teaspoon fish sauce (such as nam pla or nuoc nam)', '1 teaspoon grated peeled ginger', 'Kosher salt', '1/2 small head of red cabbage, thinly sliced (about 5 cups)', '2 medium carrots, peeled, shredded', '6 scallions, whites and pale greens only, thinly sliced', '3 cups shredded rotisserie chicken', '1 cup baby spinach, thinly sliced', '1/3 cup chopped fresh cilantro', '1/4 cup chopped dry-roasted peanuts', '1/2 teaspoons toasted sesame seeds']
Whisk chile, oil, lime juice, soy sauce, brown sugar, fish sauce, and ginger in a large bowl; season with salt. Add cabbage, carrots, scallions, chicken, spinach, and cilantro; toss to coat. Top with peanuts and sesame seeds.
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