Ingredients
1½ cups brown rice
¼ cup unseasoned rice vinegar
¼ cup fish sauce
½ cup freshly squeezed lime juice
4 garlic cloves, minced
3 jalapeño peppers, seeded and minced
¼ cup granulated sugar
½ teaspoon crushed red pepper flakes
2 cups cubed or shredded chicken breast
½ head cabbage, cored and finely shredded
3 scallions, sliced
¼ cup chopped cilantro
1 carrot, julienned
Directions
1. Cook the rice according to the package directions. Transfer to a large bowl to cool while you make the dressing.
2. In a small bowl, whisk together the rice vinegar, fish sauce, lime juice, garlic, jalapeño, sugar, and red pepper flakes.
3. Add the chicken, cabbage, scallions, cilantro, and carrot to the cooled rice. Pour the dressing over the mixture and toss to combine. The salad will keep for up to 4 days in the fridge.