Cold Spiced Chicken And Zebra-Tomato Salad

• Juice from 2 lemons, about 5 tablespoons
• 1 tablespoon sugar
• 1 teaspoon kosher salt
• 18 teaspoon white pepper
• 2 tablespoons Thai fish sauce
• 1 teaspoon fresh minced chili pepper, more if desired
• 10 green zebra tomatoes
• 2 cups shredded, cooked chicken, cold
• 1 cup finely shredded cabbage
• 1 tablespoon chopped fresh mint, plus sprigs for garnish
• 1 tablespoon chopped fresh cilantro, plus sprigs for garnish

1. Combine lemon juice, sugar, salt, white pepper, fish sauce and chili pepper in large bowl, and stir until sugar dissolves.
2. Quarter tomatoes, and then use spoon to remove and discard pulp and seeds.
3. Slice wedges into fine slivers, and add them to bowl.
4. Add chicken, cabbage, chopped mint and cilantro.
5. Toss, and adjust seasoning to taste with additional salt, white pepper or chili pepper.
6. Refrigerate for 1 hour, and serve garnished with additional sprigs of mint and cilantro.

lemons, sugar, kosher salt, white pepper, fish sauce, chili pepper, green zebra tomatoes, chicken, cabbage, fresh mint, fresh cilantro

Taken from cooking.nytimes.com/recipes/6583 (may not work)