Tangy Asian Chicken Salad - cooking recipe

Ingredients

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

Preparation

Make dressing by placing all ingredients in a screw-top jar and shaking well until sugar has dissolved.
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.