3bird’s eye chili pepperssub ½ teaspoon minced hot pepper
1 1/2tspsoy sauce
1tspfresh lime juice
1 1/2tbsppeanut butter
Chop the cabbage into very thin pieces, like it would be for coleslaw. I did this by rolling up several leaves together and making thin vertical slices across the roll and then chopping them once horizontally.
Peel and grate the carrots.
Roughly chop the cilantro and green onions. Toss the chicken and vegetables in a large bowl and keep chilled.
Mince the garlic and chili peppers. Place garlic and peppers in a small mixing bowl with the soy sauce, vinegar, sugar, lime juice, oil, and fish sauce. Whisk until smooth.
Add the peanut butter and water and whisk again until smooth and creamy.
Toss the salad with the dressing. Add the crushed peanuts. Serve chilled.
Notes: ✔️Leftovers can be stored in the fridge for up to one day. ✔️For best results, keep the leftover salad and dressing separate until ready to serve. ✔️If you can get hold of green papaya, that can be added in the salad too.