Ingredients For the dressing 3 tablespoons rice vinegar 2 limes zest and juice 1 shallot finely sliced 1 clove garlic minced 1 tablespoons sugar 1 small red Thai chili green if you cant find red, minced cup neutral oil vegetable, grapeseed, canola salt and black pepper to taste For the Vietnamese chicken salad 6 cups Green cabbage or Napa cabbage about 3/4 of a head 3 medium carrots peeled and grated 10 ounces cooked chicken breasts shredded, about 2 chicken breasts *see notes cup salted peanuts roughly chopped 1 bunch scallions green onion, sliced on bias 1 cup snow peas thinly sliced on bias 3 tablespoons cilantro chopped cup Thai basil chopped (sub regular basil if you cant find, or omit) cup mint chopped salt and pepper to taste Instructions Make the chili lime dressing Combine rice vinegar, lime zest and juice, shallot, chili pepper and garlic in a small bowl
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