Photo by Michael Piazza

Serves 2

DRESSING:
¼ cup warm water
3 tablespoons fresh lime juice
2 tablespoons sugar
1–2 tablespoons Asian fish sauce (to taste)
1 tablespoon vegetable oil
1 garlic clove, minced
1 small red chile, seeded and minced

SALAD:
½ medium head Napa cabbage, sliced thin
2 cups shredded cooked chicken
2 cups fresh cilantro, mint and/or basil leaves
2 carrots, shredded
½ red bell pepper, sliced thin
¼ cup toasted chopped peanuts

For the dressing, mix all ingredients together in a small bowl and divide evenly between 2 dressing-sized containers. For the salad, toss all the ingredients together in a large bowl, divide evenly between 2 to-go containers and pack dressing containers on top. To serve, pour the dressing over the salad and toss to combine.

This recipe appeared in the Fall 2016 issue as part of a larger story on Brown Bagging It; School and Work Lunches.