Vietnamese Chicken and Mint Salad

• 1 hot Thai chile, seeded and minced
• 1 clove garlic, peeled and minced
• 1 tablespoon Splenda sugar substitute
• 1 12 teaspoons rice vinegar
• 1 12 tablespoons lime juice
• 1 12 tablespoons fish sauce (nuoc nam or nam pla)
• 1 12 tablespoons vegetable oil
• 12 medium onion, finely sliced
• black pepper
• 8 ounces white cabbage, shredded
• 1 medium carrot, grated
• 1 cup cooked chicken breast, shredded or cut into fine strips
• 1 bunch mint

1. For the dressing, combine first 9 ingredients in a bowl and set aside for 30 minutes.
2. Combine cabbage, chicken, carrot, and mint in a separate large bowl.
3. Pour dressing slowly over the salad and mix well.
4. Season with salt and pepper if needed, and garnish with additional mint.

chile, clove garlic, splenda sugar substitute, rice vinegar, lime juice, fish sauce, vegetable oil, onion, black pepper, white cabbage, carrot, chicken, mint

Taken from www.food.com/recipe/vietnamese-chicken-and-mint-salad-70727 (may not work)