Asian Style Leftover Chicken Salad
1 tbsp. sriracha sauce
3 cloves garlic, minced
2 tbsp. sugar
1 tbsp. rice wine vinegar
3 tbsp. fresh lime juice
3 tbsp. fish sauce
3 tbsp. vegetable oil
1 small onion, thinly sliced
200 g shredded cooked chicken - leftovers are good!
1/2 small head shredded white cabbage
1 medium carrot, grated or cut into matchstick pieces
Handful roughly chopped mint and coriander
3 sliced spring onions
1 Red pepper, thinly sliced
Freshly ground black pepper
Coriander and crushed roasted peanuts for garnish
1. Add garlic, sriracha, sugar, rice wine vinegar, lime juice, fish sauce and vegetable oil to a bowl and mix until sugar dissolves
2. Add the shredded chicken, shredded white cabbage, carrots, pepper, coriander and mint to another bowl and season with ground black pepper.
3. Mix and dress with the dressing, then arrange on a large serving platter and garnish with roasted crushed peanuts and coriander.