Vietnamese Cabbage And Chicken Salad

• SALAD
• 8 ounces chicken breasts, cooked and shredded
• 6 ounces green cabbage, shredded
• 6 ounces purple cabbage, shredded
• 1/2 cup shredded carrot
• 1/4 cup chopped scallion
• 1/4 cup roasted peanuts, coarsely chopped
• 2 tablespoons chopped fresh mint leaves
• 4 tablespoons chopped fresh cilantro, half reserved for garnish
• DRESSING
• 1 -2 chili peppers, use whatever heat you can stand or 1 -2 just use mild chile
• 2 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon sugar
• 1 tablespoon rice vinegar
• 3 tablespoons fresh lime juice
• 2 tablespoons oyster sauce, can use fish sauce
• 3 tablespoons olive oil
• 1/2 teaspoon fresh ground pepper

1. To make the salad, combine the shredded chicken, cabbage, carrots, scallions, peanuts, mint and 2 tbsp cilantro in a large mixing bowl.
2. To make the dressing, combine the dressing ingredients in a bowl, stirring well to mix.
3. Pour the dressing over the salad and toss well to combine.
4. Transfer to a large serving bowl and garnish with remaining 2 tbsp of cilantro.
5. Can also garnish with more peanuts, if desired.

salad, chicken breasts, green cabbage, purple cabbage, shredded carrot, scallion, peanuts, mint leaves, fresh cilantro, dressing, chili peppers, garlic, ginger, sugar, rice vinegar, lime juice, oyster sauce, olive oil, fresh ground pepper

Taken from www.food.com/recipe/vietnamese-cabbage-and-chicken-salad-472650 (may not work)