Vietnamese chicken salad

Name: Vietnamese chicken salad
Prep time: 10 min
Yield: 2
Ingredients: 1 chili (or more to taste - green or red are fine); 1 tbsp brown sugar; 1/2 lime juice and zest (ie from 1/2 lime, about 2tbsp juice); 2 tbsp vegetable oil; 2 tbsp fish sauce; 2 1/2 cups cabbage (220g, shredded); 1 1/2 cups carrots (145g, grated); 2 cups cooked chicken (210g, shredded, or can use leftover turkey too); 3/4 oz mint (7g (1 small box) leaves removed and roughly chopped); 1 shallot (large, sliced (or approx 1/4 red onion), optional); 2 tbsp roasted peanuts (drizzled on top)

Vietnamese chicken salad was pinched from <a href="https://www.carolinescooking.com/vietnamese-chicken-salad/" target="_blank" rel="noopener">www.carolinescooking.com.</a>

"Easy to make, packed with flavor and crunch, this salad is a great lunch (and perfect way to use up leftovers)...."

INGREDIENTS

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1 chili (or more to taste - green or red are fine)

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1 tbsp brown sugar

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1/2 lime juice and zest (ie from 1/2 lime, about 2tbsp juice)

•

2 tbsp vegetable oil

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2 tbsp fish sauce

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2 1/2 cups cabbage (220g, shredded)

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1 1/2 cups carrots (145g, grated)

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2 cups cooked chicken (210g, shredded, or can use leftover turkey too)

•

3/4 oz mint (7g (1 small box) leaves removed and roughly chopped)

•

1 shallot (large, sliced (or approx 1/4 red onion), optional)

•

2 tbsp roasted peanuts (drizzled on top)

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