Vietnamese salad with chicken, cabbage and mint

Ingredients:

• 200-225 g shredded white cabbage
• 1 medium-sized carrot, thinly sliced ​​or coarsely grated
• 200 g of boiled chicken breast, separated into fibers or cut into thin strips
• 1 Thai chili pepper, seeded and finely chopped
• 1 large clove of garlic, peeled and finely chopped
• 1 tbsp. sugar
• 1.5 tsp. rice vinegar
• 1.5 tbsp lime juice
• 1.5 tbsp Vietnamese or Thai fish sauce (Nuoc mam or Nam pla)
• 1.5 tbsp. vegetable oil
• 1/2 medium onion, finely chopped
• 1 bunch mint, plus a little extra for garnish (coarsely chop the leaves)
• Salt and ground black pepper

Preparation:

1. In a medium bowl, combine the chili pepper, garlic, vinegar, lime juice, fish sauce, oil, onion, and black pepper, stirring with a spoon. Let sit for 30 minutes.
2. In a large bowl, combine the cabbage, carrots, chicken breast, and mint. Toss with tongs. Drizzle the dressing over the salad, tossing slowly and patiently with tongs until all the vegetables are coated. Season with salt to taste. Serve on a flat plate, garnished with mint.