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

In a bowl, combine the chili peppers, garlic, sugar, vinegar, lime juice, fish sauce, oil, onion and black pepper. Let the dressing stand for 30 minutes. In a large mixing bowl, combine the shredded chicken, cabbage, carrot and mint. Sprinkle the dressing over all and toss well. Transfer the salad to a serving platter and garnish with the coriander sprigs. (Sprinkle with additional black pepper and serve with shrimp chips, if desired. Serves 4-6.