Vietnamese Chicken and Rice Noodle Salad

Salad

• 2 c shredded, cooked chicken (if you don’t have any, poach some thighs in simmering, salted water for about 20 minutes)
• 2 c shredded green cabbage
• 1 c shredded purple cabbage
• 1/2 c shredded carrots
• 2 Persian cucumbers, sliced
• 1/4 c red onion – or green onions – diced
• 1/2 c cilantro, chopped
• 1/2 of a red bell pepper, chopped
• 1 chile (Fresno or Thai), minced and added to taste
• torn mint leaves (optional)
• Chopped roasted peanuts (optional)

Rice Noodles

• 6 oz rice noodles, cooked according to package instructions; they may be cut with scissors, if you’d like after cooking.

Dressing

• use the Nuoc Cham recipe – but omit the water
• or use this peanut butter-based dressing from Peanut-y Asian Slaw

Toss the salad ingredients, noodles, and dressing and serve.