Vietnamese Cabbage and Chicken Salad

Descibed online as a Vietnamese version of a much heavier western cole slaw. Posting for Chinese/Vietnamese New Year.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 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

Directions

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.