Prepare the vegetables

• Shred the cabbage and add it to a large bowl.
• Deseed the cucumber, dice it and add it in.
• Add the shredded carrot, sliced green onion and chopped cilantro.

Shred the chicken

• Shred the cooked chicken breast with two forks instead of dicing it so it absorbs the sauce better.

Make the sauce

• Squeeze in the juice of the lime.
• Add the fish sauce, soy sauce, honey, minced garlic, sriracha and grated ginger.
• Whisk until well combined.

Assemble the salad

• Add the shredded chicken to the vegetables.
• Pour over the sauce and toss to coat.
• Top with sliced almonds and serve with crackers.