Vietnamese Chicken Salad Recipe

For the Dressing:

• ¼ cup seasoned rice wine vinegar found in most stores' Asian aisles
• 1 tsp ginger grated
• 2 cloves garlic minced
• 1 tsp Sriracha
• 1 TB soy sauce
• 3 TB pure honey
• 3 tsp granulated sugar
• 1 TB Asian fish sauce
• 2 TB Asian toasted sesame oil caramel brown in color
• ⅓ cup olive oil
• ¼ tsp kosher salt
• ¼ tsp red pepper flakes
• 1 TB toasted sesame seeds

For the Salad:

• 2 cups cooked shredded chicken rotisserie works great, heaping cups
• 4 cups shredded napa cabbage
• 1 cup matchstick carrots
• 1 large red bell pepper chopped or thinly sliced
• ½ cup edamame beans
• ½ cup fresh mint chopped
• ½ cup fresh cilantro chopped
• ¼ cup thinly sliced scallions
• ½ cup chopped roasted peanuts or cashews garnish