Thai Slaw with Chicken and Peanuts

This is a really crunchy, satisfying summer salad.  I like to add the dressing right before serving so it does not get soggy.

Slaw

6 cups of shredded Napa cabbage

2 cups of shredded red cabbage

10 green onions chopped – white and green parts

1 cup of shredded carrots

1 red pepper diced

½ cup red onion diced

½ cup chopped cilantro

1 pint cherry tomatoes halved

Dressing

1/3-cup fish sauce

1/3 rice wine vinegar

8 packets of Splenda

2 T. limejuice

1 T. Sesame oil

1 T. water

2 cloves of garlic – minced

2 T. fresh ginger – minced

2 dried red chilies – crushed or ½ t. red pepper flakes

3 half chicken breasts- grilled and shredded

6T. Chopped peanuts

Mix all the veggies together.

Put all the dressing ingredients in a jar and shake up.

Add the chicken to the veggies and toss together with the dressing.  Only pour about half the dressing on at once and see if you need more after tossing.

Put in individual bowls and sprinkle with a tablespoon of peanut on each bowl.

You can get at least 6 dinner size servings out of this.

You can use other vegetables, like diced cucumber, avocado, hot peppers, zucchini, green cabbage, Savoy cabbage, whatever you like.