Cabbage and Chicken Slaw

This Vietnamese inspired salad is a variation on cole slaw. It holds up well in the refrigerator and will last a few days so make extra!

Ingredients

Serves 6

2 tablespoons Fish Sauce

2 tablespoons Lime Juice or 2 tablespoons Lemon Juice

1 clove Garlic minced

¼ teaspoon red pepper chili flakes

SALAD

2 cups Chicken cooked and shredded

1 head Cabbage small, cored, and sliced thinly

1 Carrot shredded

1 Red Onion small, sliced thinly

½ cup Mint chopped

½ cup Cilantro chopped

¼ cup Peanuts roasted, chopped

Directions

1. In a small bowl, stir together all the ingredients for the dressing.

2. Drizzle a small amount of the dressing over the chicken and stir to coat well.

3. In a large bowl, combine the chicken with all the cut vegetables and most of the mint, cilantro, and peanuts. Add the remaining dressing. Toss gently.

4. Transfer the salad to a large platter and garnish with the rest of the herb and nuts.

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