2 jalapeno peppers, seeded and minced
2 tbsp. sugar
3 tbsp. fresh lime juice
3 tbsp. Thai fish sauce (Nam Pla, available at Oriental markets)
5 tbsp. peanut or vegetable oil
1 sm. onion, thinly sliced
4 c. finely julienned white cabbage
1/4 c. fresh mint, chopped
3 garlic cloves, minced
1 tbsp. rice vinegar
Freshly ground black pepper to taste
1 c. shredded carrots
1/2 c. fresh cilantro, chopped

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

In large mixing bowl, combine cabbage, carrot, mint, and cilantro. Sprinkle with the dressing and toss well. Serve with fish and seafood.