Tangy Chicken Salad

• 1 medium carrot
• 1 cucumber
• 480 g chicken, cooked and shredded (3 cups)
• 320 g Chinese cabbage, finely shredded (4 cups)
• 200 g bean sprouts (2 1/2 cups)
• 3 green onions, thinly sliced
• 3 small red radishes, thinly sliced
• 35 g roasted unsalted peanuts, chopped coarsely
• 60 ml fish sauce
• 60 ml lime juice
• 20 ml rice vinegar
• 1 tablespoon sugar
• 20 ml sesame oil
• 1 clove garlic, crushed
• 12 teaspoon sambal oelek

1. Combine all of the dressing ingredients together and mix well.
2. Using vegetable peeler, slice carrot and cucumber into ribbons.
3. Place carrot and cucumber in large bowl with chicken, cabbage, sprouts, onion and radish.
4. Drizzle salad with dressing, toss gently to combine.
5. Top with peanuts just before serving.

carrot, cucumber, chicken, chinese cabbage, bean sprouts, green onions, red radishes, peanuts, fish sauce, lime juice, rice vinegar, sugar, sesame oil, clove garlic, sambal oelek

Taken from www.food.com/recipe/tangy-chicken-salad-111624 (may not work)