
Tonight’s cover story
by @james.bok · James Bok
Serves
2
Cook the chicken breast until fully cooked, then shred or chop it.
In a large bowl, combine the cabbage, cucumber, carrots, green onion, cilantro, and cooked chicken.
For the sauce, mix together the juice of 1 lime, 1 tbsp fish sauce, 1/2 tbsp soy sauce, 1 tbsp honey, minced garlic, 1/2 tbsp sriracha, and 1/2 tsp ginger.
Pour the sauce over the salad and toss to combine.
Top with almonds and serve with crackers on the side.
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