Prep Time: 15 minutesServings: 3Author : NagiIngredients Remove All · Remove Spices · Remove Staples
350 grams/12 ounces cooked chicken (, cut into thin batons (2 large cooked breasts, Note 1)) 6 heaped cups wombok cabbage ((Napa cabbage), finely shredded (Note 2)) 1/2 red onion (, very finely sliced (so it's floppy)) 1 red capsicum / bell pepper (, finely sliced into thin batons) 2 cucumbers (, remove seeds then finely sliced into half moons (or 1 long continental/English cucumber)) 1 large carrot (, peeled then julienned (I use a shredder)) 1 large chilli (, deseeded then julienned, optional (Note 3)) 1 cup (tightly packed) mint leaves (, large leaves roughly torn by hand (Note 4)) 1 cup (tightly packed) coriander/cilantro leaves ((Note 4)) 2 tbsp lime juice 2 tbsp rice vinegar 1/4 cup fish sauce ((sub light or all purpose soy sauce)) 1/4 cup canola oil ((or vegetable, grapeseed, peanut)) 1 tbsp white sugar 1 large garlic clove (, very finely minced) 2 tsp red chilli (, deseeded then very finely minced (birds eye or Thai Red Chilli best, Note 3)) 1/2 cup peanuts, roasted unsalted (, finely chopped (~1/3 cup once chopped, Note 5))
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Step 1
Dressing: Shake Dressing ingredients in a jar. Set aside 10 minutes to let flavours meld.
Step 2
Toss: Place all Salad ingredients in a very large bowl. Pour over half the Dressing and toss well. Set aside 5 minutes (veg will soften slightly, making it more "slaw-like").
Step 3
Toss again: Just before serving, toss again then add most of the remaining Dressing. Taste then add more Dressing if you want.
Step 4
Serve sprinkled with lots of peanuts! (Note 6)
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