2 chili peppers, seeded and minced
3 garlic cloves
2 tbsp. sugar
1 tbsp. rice vinegar
3 tbsp. fresh lime juice
2 tbsp. Vietnamese fish sauce (nuoc mam)
1 med. onion, thinly sliced
Freshly ground black pepper, to taste
2 c. shredded cooked chicken
2 c. finely shredded white cabbage
1 c. shredded carrot
1/2 c. shredded fresh mint
Coriander sprigs for garnish
3 tbsp. vegetable oil

Combine the chilies, garlic, sugar, vinegar, lime juice, fish sauce, oil, onion and black pepper in a bowl. Let the dressing stand for 30 minutes.

In another bowl, combine the shredded chicken, cabbage, carrot and mint. Sprinkle the dressing over all and toss well. Transfer salad to serving platter and garnish with coriander. Sprinkle with black pepper if desired. Serves four to six.

The fish sauce is available in Asian groceries and the international food aisles of some supermarkets.