Gluten-Free Thai Cabbage Salad | Wheat Free Mom

Ingredients

• 1/2 package rice vermicelli noodles, cooked and cooled
• 2 chicken breasts, cooked, shredded and cooled (leftover chicken works great too)
• 1/2 small green cabbage, sliced thinly
• 1 red pepper, chopped
• 3-4 green onions, chopped
• 1 english cucumber, cut into thin matchstick pieces
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint, chopped
• 1/2 cup Chopped peanuts
• 1/4 Cup Rice vinegar
• 2 Tbsp fish sauce
• Dressing:
• 2 tbsp sunflower seed butter
• 2 Limes. Use juice of limes
• 2 tbsp honey
• 1 garlic clove, minced
• 1/2 red chile pepper, chopped
• 6 tbsp olive or avocado oil
• 1 Tsp gluten-free soy sauce