This recipe comes to us from Donna Hudson.

Dressing:
1/8 teaspoon cayenne (or a hot pepper minced)
3 tablespoons lime or lemon juice (or gluten-free vinegar)
2 tablespoon gluten-free fish sauce (or wheat free soy sauce)
3 tablespoon salad oil
1-2 garlic cloves, crushed or grated

Salad:
1 chicken breast, cooked and shredded (or turkey)
4 cup shredded cabbage
1 carrot, grated
Peanuts for garnish (raw and toasted in a dry cast iron frying pan if possible)
½ cup of finely slivered mint leaves (optional)
½ cup finely slivered coriander leaves (cilantro)

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