🌎 The World Cookbook

2 heaping cups cooked shredded chicken, from one store-bought rotisserie chicken
4 cups shredded napa cabbage
4 scallions, thinly sliced
1 cup grated or matchstick carrots
1 red bell pepper, sliced into bite-sized pieces
1/2 cup roughly chopped fresh mint
1/2 cup roughly chopped fresh cilantro
1/2 cup chopped peanuts
For the Dressing:
1/4 cup fresh lime juice, from about 3 limes
2 teaspoons Sriracha sauce
3 cloves garlic, minced
2 tablespoons sugar
3 tablespoons fish sauce
3 tablespoons vegetable oil

In a large salad bowl, combine all of the salad ingredients except for the peanuts. In a separate bowl, combine all of the ingredients for the dressing; whisk until the sugar is dissolved. Right before serving, toss the dressing with the salad. Transfer to a serving bowl and garnish with the peanuts. Serve cold.