Tangy Asian Chicken Salad

• dressing
• 1/4 cup fish sauce
• 1/4 cup fresh lime juice
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1 tablespoon sesame oil
• 1 clove garlic crushed
• 1/2 teaspoon chili paste sambal oelek
• chicken salad
• 1 carrot sliced into thin ribbons with a vegetable peeler
• 1 cucumber long, sliced into thin ribbons with a vegetable peeler
• 1 pound chicken barbecue, shredded
• 12 ounces chinese cabbage finely shredded
• 7 ounces beansprouts
• 3 scallions thinly sliced
• 3 radishes small, thinly sliced
• 1/4 cup peanuts roasted unsalted, 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, garlic, chili paste sambal oelek, chicken salad, carrot, cucumber, chicken, beansprouts, scallions, radishes small, peanuts

Taken from www.yummly.com/recipe/Tangy-Asian-Chicken-Salad-1401448 (may not work)