Vietnamese Chicken Salad Recipe

For the Dressing:

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

For the Salad:

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