Shredded Cabbage And Chicken Salad

• 2 chili peppers, seeded and minced
• 3 garlic cloves, minced
• 2 tablespoons sugar
• 1 tablespoon rice vinegar
• 3 tablespoons fresh lime juice
• 3 tablespoons Vietnamese fish sauce
• 3 tablespoons vegetable oil
• 1 medium-size onion, thinly sliced
• Freshly ground black pepper to taste
• 2 cups cooked and shredded chicken
• 4 cups finely shredded white cabbage
• 1 cup shredded carrot
• 1/2 cup fresh mint
• 1/2 cup fresh coriander

1. Combine the chili peppers, garlic, sugar, vinegar, lime juice, fish sauce, oil, onion and black pepper in a bowl.
2. Let the dressing stand for 30 minutes.
3. In a large mixing bowl, combine the shredded chicken, cabbage, carrot and mint.
4. Sprinkle with the dressing and toss well.
5. Transfer the salad to a serving platter and top with coriander sprigs.
6. Sprinkle with additional black pepper and serve.

chili peppers, garlic, sugar, rice vinegar, lime juice, fish sauce, vegetable oil, onion, freshly ground black pepper, chicken, white cabbage, carrot, fresh mint, fresh coriander

Taken from cooking.nytimes.com/recipes/9841 (may not work)