1 head Napa cabbage
1/2 head purple cabbage
2 large carrots, peeled and grated
1/2 bunch cilantro, leafs picked and stems discarded
1 bunch English breakfast radishes, thinly sliced
4 stems scallions, thinly sliced and divided in half
1 whole chicken, roasted, meat and skin picked off and cooled (if you’re feeling lazy, the ones you can buy in the grocery store will do the trick)
1/2 cup lime juice
1/2 cup fish sauce
1/2 teaspoon salt
2 teaspoon finely grated fresh ginger
1/2 cup toasted peanuts
1 tablespoon toasted white sesame seeds
1 teaspoon toasted black sesame seeds (optional)
Clean the cabbage and pat dry. Use a knife to slice as thinly as possible into ribbons. Place in a large bowl.
Add carrots, radishes, cilantro, 1/2 the scallions, and chicken. Toss to combine.
Mix together lime juice, fish sauce, salt, and ginger. Toss with salad, adding slowly until it is dressed as you like it (I like heavy dressing but some people prefer lighter... taste as you go, and don't feel like you need to use it all!).
Place salad in the bowl you want to serve it in. Sprinkle with peanuts, sesame seeds, and remaining scallions. This can be made a few hours before serving. I actually prefer to make it early so the flavors can mellow. Serve cold or at room temperature.