Ingredients:

  • 1 lb cooked chicken breast, shredded
  • 4 cups napa cabbage, thinly shredded
  • 1 cup carrots, julienned or shredded
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup fresh mint leaves, roughly torn
  • 1/2 cup fresh cilantro, chopped
  • 3 tbsp fish sauce
  • 3 tbsp fresh lime juice
  • 2 tbsp sugar
  • 1 clove garlic, minced
  • 1 tsp Sriracha or minced Thai bird's eye chili
  • 1/4 cup roasted peanuts, crushed
  • 2 tbsp fried shallots
  • 1 lime, cut into wedges

Instructions:

  1. In a small bowl or jar, combine the fish sauce, lime juice, sugar, minced garlic, and chili. Whisk vigorously until the sugar granules have completely vanished and the dressing looks translucent and glossy.
  2. In a large mixing bowl, combine the shredded napa cabbage, julienned carrots, and sliced red onion. Toss them together until the colors are evenly distributed.
  3. Add the shredded chicken, torn mint, and chopped cilantro to the vegetables. Pour the dressing over the top and toss gently.
  4. Garnish with crushed roasted peanuts and fried shallots. Serve with lime wedges on the side.