Ingredients

Dressing

• 1/4 cup fish sauce
• 2 tbsp sesame oil
• 2 tbsp rice vinegar
• 2 tbsp agave syrup
• 1 red chili pepper, minced
• 2 garlic cloves, grated
• 1 tsp grated fresh ginger
• 1 lime, zest and juice

Salad

• 12 oz rice noodles
• 2 cups shredded cooked chicken
• 2 carrots, peeled and julienned
• 1 cup shredded green cabbage
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 1/4 cup thinly sliced green onions

Preparation

In a small bowl, whisk all of the dressing ingredients together. Set aside.
Cook the rice noodles according to the package directions. Drain in a colander and set aside to cool.
In a large bowl, toss together all of the salad ingredients and the dressing together.
Serve immediately or store in the refrigerator for up to 3 days.