Vietnamese Chicken Salad

Give new life to your Thanksgiving leftovers with this Vietnamese Chicken Salad! You can substitute turkey, too.

Salad Ingredients:

• 1/2 rotisserie chicken or turkey, shredded
• 1 carrot, shredded
• 1 red bell pepper, sliced
• 1/2 green cabbage, shredded
• 1/4 red cabbage, shredded
• cilantro, optional
• mint, optional

Nước chấm (Fish Sauce) Ingredients:

• 1/4 cup Red Boat Family Reserve 50N Fish Sauce
• 2 limes, juiced
• 1 Thai chili, minced
• 2 garlic cloves, minced
• 1/2 cup sugar
• 1/2 cup water

1. In a bowl, add your Red Boat Family Reserve 50N Fish sauce, lime juice, Thai chili, garlic cloves, sugar, and water. Mix well until the sugar has dissolved.
2. In a bowl, add your shredded carrot, sliced red bell pepper, shredded cabbage, and shredded chicken or turkey. 
3. Add ½ of your homemade fish sauce to the chicken salad and toss to combine. Refrigerate for 30 minutes. Add more fish sauce as needed when serving. Garnish with mint and or cilantro.