Chicken Cabbage Herb Mix (Print Version)
# Ingredients:
→ For the Main Mix
01 -
3 cups torn leftover chicken (grab from store-bought roasted bird or home-cooked breast meat)
02 -
6 cups thinly sliced Napa or wombok cabbage
03 -
1 cup grated carrot sticks
04 -
1/2 red onion, cut into super thin slices
05 -
1 cup mint leaves, roughly torn
06 -
1 cup cilantro leaves, loosely chopped
07 -
1/2 cup crushed unsalted roasted peanuts
→ For the Tangy Sauce
08 -
1/4 cup squeezed lime juice
09 -
2 tablespoons nam pla (fish sauce)
10 -
2 tablespoons rice wine vinegar
11 -
1 tablespoon sweet stuff (sugar or honey works)
12 -
1 garlic clove, smashed and minced fine
13 -
1 red chili, seeds removed and chopped tiny (skip if you want)
# Instructions:
01 -
Throw the torn chicken, sliced cabbage, grated carrots, thin onion slices, torn mint, and cilantro into a big bowl. Give everything a good mix.
02 -
In a smaller bowl, stir together the lime juice, nam pla, rice wine vinegar, your sweet choice, minced garlic, and chopped chili if you're using it. Stir till sweetness melts away.
03 -
Right before you're gonna eat, pour your sauce all over the mixture and toss everything around till it's all coated nice.
04 -
Dump onto a big plate or into separate bowls. Sprinkle crushed peanuts on top. Eat it right away.
# Notes:
01 -
You'll want to eat this crunchy mix right after adding the sauce or your veggies will get soggy.