350g/12oz cooked chicken (, cut into thin batons (2 large cooked breasts, Note 1))

6 heaped cups wombok cabbage ((Napa cabbage), finely shredded (Note 2))

1/2 red onion (, very finely sliced (so it's floppy))

1 red capsicum / bell pepper (, finely sliced into thin batons)

2 cucumbers (, remove seeds then finely sliced into half moons (or 1 long continental/English cucumber))

1 large carrot (, peeled then julienned (I use a shredder))

1 large chilli (, deseeded then julienned, optional (Note 3))

1 cup (tightly packed) mint leaves (, large leaves roughly torn by hand (Note 4))

1 cup (tightly packed) coriander/cilantro leaves ((Note 4))

2 tbsp lime juice

2 tbsp rice vinegar

1/4 cup fish sauce ((sub light or all purpose soy sauce))

1/4 cup canola oil ((or vegetable, grapeseed, peanut))

1 tbsp white sugar

1 large garlic clove (, very finely minced)

2 tsp red chilli (, deseeded then very finely minced (birds eye or Thai Red Chilli best, Note 3))

1/2 cup peanuts, roasted unsalted (, finely chopped (~1/3 cup once chopped, Note 5))