Vietnamese Salad

• 3 cups cabbage shredded wombok
• 1 Lebanese cucumber deseeded, cut in half lengthways and sliced
• 4 spring onions finely sliced 
• ½ red capsicum (pepper) sliced thinly sliced
• 1 carrot julienned 
• 50 g rice vermicelli noodles cooked and well drained 
• 180 g skinless chicken breasts cooked and sliced or 180g sliced tofu
• ½ cup fresh coriander (cilantro) chopped
• ½ cup fresh mint chopped
• ¼ cup peanuts, roasted unsalted

Dressing

• ½ tsp sesame oil
• 2 tsp rice wine vinegar
• ½ tsp reduced salt soy sauce