Ingredients

350g (12oz) cooked chicken, cut into thin batons (about 2 large cooked breasts)

6 heaped cups wombok cabbage (Napa cabbage), finely shredded

1/2 red onion, very finely sliced

1 red capsicum (bell pepper), finely sliced into thin batons

2 cucumbers, seeds removed and finely sliced into half moons (or 1 long continental/English cucumber)

1 large carrot, peeled and julienned

1 large chilli, deseeded and julienned (optional)

1 cup (tightly packed) mint leaves, large leaves roughly torn

1 cup (tightly packed) coriander (cilantro) leaves

2 tbsp lime juice

2 tbsp rice vinegar

1/4 cup fish sauce (or light/all-purpose soy sauce as substitute)

1/4 cup canola oil (or vegetable, grapeseed, peanut oil)

1 tbsp white sugar

1 large garlic clove, very finely minced

2 tsp red chilli, deseeded and very finely minced (birds eye or Thai red chilli preferred)

1/2 cup roasted unsalted peanuts, finely chopped (about 1/3 cup once chopped)

Instructions

Step 1: Prepare the dressing by combining lime juice, rice vinegar, fish sauce, canola oil, sugar, minced garlic, and red chilli in a jar. Shake well and let it sit for 10 minutes to allow the flavors to meld.

Step 2: In a very large bowl, place the shredded wombok cabbage, sliced red onion, capsicum, cucumber, carrot, chilli (if using), mint, coriander, and cooked chicken. Pour half of the dressing over the salad and toss everything thoroughly.

Step 3: Let the salad sit for 5 minutes. This resting time softens the vegetables slightly, giving the salad a slaw-like texture.

Step 4: Just before serving, toss the salad again. Add most of the remaining dressing to taste, adjusting the amount based on your preference.

Step 5: Serve the salad sprinkled generously with the chopped roasted peanuts for a crunchy finish.

Tips & Variations

To make this salad vegetarian, substitute the chicken with firm tofu or tempeh, and use soy sauce instead of fish sauce for the dressing.

If fresh wombok cabbage is unavailable, green cabbage can be used as a crisp alternative.

Adjust the chilli amount to suit your heat tolerance or omit it entirely for a milder salad.

For an extra burst of flavor, add a splash of toasted sesame oil to the dressing.

FAQs

Can I use raw chicken instead of cooked chicken?

No, it’s important to use cooked chicken for this salad to ensure safety and the right texture. You can use leftover roast chicken or poach chicken breasts until fully cooked, then shred or slice them.

What can I substitute for fish sauce if I’m allergic?

Light or all-purpose soy sauce works well as a substitute for fish sauce in the dressing. It provides a similar salty umami flavor without the fish component.