Ingredients:
1 hot Thai chiles, seeded and minced
1 clove garlic, peeled and minced
1 tablespoon Splenda sugar substitute
1 1/2 teaspoons rice vinegar
1 1/2 tablespoons lime juice
1 1/2 tablespoons fish sauce ( nuoc nam or nam pla)
1 1/2 tablespoons vegetable oil
1/2 medium onions, finely sliced
black pepper
8 ounces white cabbage, shredded
1 medium carrots, grated
1 cup cooked chicken breasts, shredded or cut into fine strips
1 bunch mint
Directions:
For the dressing, combine first 9 ingredients in a bowl and set aside for 30 minutes.
Combine cabbage, chicken, carrot, and mint in a separate large bowl.
Pour dressing slowly over the salad and mix well.
Season with salt and pepper if needed, and garnish with additional mint.
Servings: 4
Time preparation: 25 min.
Time total: 25 min.