Vietnamese Chicken and Cabbage Salad

• Gluten free

• Meat

  • 2 cups Chicken breasts, cooked and shredded

• Produce

  • 2 Carrots, medium
  • 2 1/2 cups Green cabbage
  • 1/4 cup Mint, leaves
  • 3 tbsp Peanuts, salted
  • 3 Scallions

• Condiments

  • 2 tbsp Fish sauce
  • 3 tbsp Lime juice, freshly squeezed

• Baking & Spices

  • 1 tbsp White sugar

• Oils & Vinegars

  • 1 tbsp Rice wine vinegar

Found on thewanderlustkitchen.com

Description

Ingredients

• 2 cups cooked and shredded chicken breasts*
• 2 1/2 cups shredded green cabbage
• 3 scallions, sliced
• 2 medium carrots, grated
• 3 tablespoons freshly squeezed lime juice
• 2 tablespoons fish sauce
• 1 tablespoon white sugar
• 1 tablespoon rice wine vinegar
• 3 tablespoons roughly chopped salted peanuts
• 1/4 cup roughly chopped mint leaves

Directions

• Toss the chicken, cabbage, scallions, and carrots together in a large bowl.
• In a small bowl, whisk together the lime juice, fish sauce, sugar, and vinegar until the sugar is fully dissolved.
• Pour the dressing over the top of the salad and toss well to coat.
• Fold in the peanuts and mint. Serve at room temperature or slightly chilled.