Crunchy Asian Chicken Salad

• Gluten free

• Meat

  • 1/2 Birds eye chilli
  • 2 cup Chicken, cooked

• Produce

  • 3 cups Bean sprouts
  • 2 Carrots, large
  • 3 cups Chinese cabbage
  • 1/4 cup Coriander, packed leaves
  • 2 Garlic cloves
  • 1/4 cup Mint, packed leaves
  • 3 cups Red cabbage
  • 3 Scallions / shallots / green onions
  • 1/4 cup Shallots, Asian Fried

• Condiments

  • 2 tsp Fish sauce
  • 2 tbsp Lime juice
  • 3 tbsp Soy sauce

• Baking & Spices

  • 1 1/2 tbsp Sugar

• Oils & Vinegars

  • 3 tbsp Peanut oil
  • 3 tbsp Rice vinegar

Found on recipetineats.com

Description

Ingredients

• 3 cups Chinese cabbage (or any white / green cabbage), shredded
• 3 cups red cabbage, shredded
• 2 large carrots, julienned
• 3 cups bean sprouts
• 3 scallions / shallots / green onions, finely sliced
• 2 cup shredded cooked chicken
• ¼ cup (packed) coriander leaves
• ¼ cup (packed) mint leaves
• ¼ cup Asian Fried Shallots (optional), to garnish
• 3 tbsp rice vinegar
• 3 tbsp soy sauce
• 2 tsp fish sauce
• 2 tbsp lime juice
• 3 tbsp peanut oil (or canola, vegetable or grapeseed oil)
• 1½ tbsp sugar
• ½ birds eye chilli, finely diced
• 2 garlic cloves, minced

Directions

• Combine the dressing ingredients in a jar and shake well.
• Combine the salad ingredients, except the Asian Fried Shallots.
• Pour over dressing and toss to combine.
• Garnish with Asian Fried Shallots.