Tangy Asian Chicken Salad

• None None Dressing
• 1/4 cup fish sauce
• 1/4 cup fresh lime juice
• 1 tbsp rice vinegar
• 1 tbsp sugar
• 1 tbsp sesame oil
• 1 clove garlic, crushed
• 1/2 tsp sambal oelek chili paste
• None None Chicken Salad
• 1 None carrot, sliced into thin ribbons with a vegetable peeler
• 1 None long cucumber, sliced into thin ribbons with a vegetable peeler
• 1 lb barbecue chicken, shredded
• 12 oz Chinese cabbage, finely shredded
• 7 oz beansprouts
• 3 None scallions, thinly sliced
• 3 None small radishes, thinly sliced
• 1/4 cup roasted unsalted peanuts, roughly chopped

1. Make dressing by placing all ingredients in a screw-top jar and shaking well until sugar has dissolved.
2. In a large bowl, combine carrots, cucumber, chicken, cabbage, beansprouts, scallions and radish. Pour dressing over salad and toss gently to combine. Top with crushed peanuts and serve.

dressing, fish sauce, lime juice, rice vinegar, sugar, sesame oil, clove garlic, oelek chili, chicken salad, carrot, long cucumber, barbecue chicken, chinese cabbage, beansprouts, scallions, radishes, peanuts

Taken from recipes-plus.com/api/v2.0/recipes/28265 (may not work)