| 1 Lb. of Chicken cooked and torn into strips |
| 1 White Chinese Cabbage, trimmed & finely shredded |
| 2 Carrots finely shredded or grated |
| Small bunch fresh mint, stalks removed, finely shredded |
| 1 small bunch fresh cilantro |
| Dressing |
| 1 Tbsp. Sunflower Oil |
| 2 Tbsp. White Rice Vinegar |
| 3 Tbsp. Fish Sauce |
| Juice of two limes |
| 2 Tbsp. Brown Sugar |
| 2 Red Thai Chilies seeded & chopped |
| 1 Oz. fresh young root ginger sliced |
| 3 Cloves Garlic crushed |
| 4 Shallots Sliced |
First make the dressing. In a bowl, beat the oil, vinegar, fish sauce, and lime juice with the sugar until it has dissolved. Stir in the other ingredients and leave to stand for about 30 minutes.
Put the cooked chicken strips, cabbage, carrots and mint in a large bowl. Pour the dressing over the top and toss well.
Remove the ginger pieces before serving. Garnish with parsley and serve.
Optional: Add cherry tomatoes and/or green beans steamed.