Gluten-Free Vietnamese Chicken Salad with Cabbage

Ingredients

• about 450 g Cooked chicken
• 4 cups Green cabbage
• 2 cups Red cabbage
• 1 medium Carrot
• 1 medium Red bell pepper
• 1/4 cup Mint
• 1/4 cup Cilantro
• 4 tablespoons Lime juice
• 2 tablespoons Fish sauce
• 1 tablespoon Sugar
• 1 clove Garlic
• 2 tablespoons Crushed peanuts

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Shred cooked chicken. Thinly slice green and red cabbage. Julienne carrot and red bell pepper.
2. 2Prepare dressing by whisking together lime juice, fish sauce, sugar, and minced garlic.
3. 3In a large bowl, combine shredded chicken, cabbage, carrot, bell pepper, mint, and cilantro.
4. 4Drizzle with dressing and toss to combine.
5. 5Sprinkle with crushed peanuts before serving.

Substitutions

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