Day-after-a-roast salad

This is the quick and easy dish I make regularly following a roast because it makes good use of leftover meat — beef, lamb, pork, chicken (and turkey at Christmas) — they all work well or just add a whole heap of toasted nuts and seeds for a vegetarian option.

Ingredients

½ cup	Rice vinegar
1 Tbsp	Fish sauce
3 Tbsp	Sugar
1 tsp	Sesame oil
1	Shallot, finely sliced
2	Carrots, grated
¼	Cabbages, white, shredded
¼	Red cabbages, shredded
1	Lebanese cucumber, finely sliced
1	Red chilli, large, finely sliced
1 handful	Mint leaves, finely sliced
2 cups	Roast beef, lamb, pork or chicken or turkey leftovers, shredded (Main)
1 cup	Toasted peanuts, chopped

Directions

1. Mix the rice vinegar, fish sauce, sugar, sesame oil and shallot together and leave to marinate while you chop all the vegetables for the salad.
2. Place the carrot, cabbage, cucumber, mint and chilli in a large bowl.
3. Mix through the dressing and the leftover meat. Pile on to plates and sprinkle peanuts on top to serve.