Hannah's Vietnamese Chicken and Mint Salad

Our friend, Hannah, made this dish for our group of friends the other night. Though she was working in a true dorm kitchenette (two burners and zero counter space), Alex and I were floored. It was so crunchy and tangy and perfect for an all-in-one meal. She credits her mother with the recipe, but Hannah definitely deserves recognition for her excellent execution.

We begged her for the recipe to post here, and reproduced it ourselves with local cabbage from Penn's farmer's market. No actual cooking is required, and like cole slaw, it tastes best after marinating for a while.

1 chili (hot red Thai or red Serrano)
2 garlic cloves, peeled and minced
1 tbsp sugar
1 1/2 tsp rice wine vinegar (unseasoned)
1 1/2 tbsp lime juice
1 1/2 tbsp fish sauce
1 1/2 tbsp vegetable oil
1/5 medium onion, finely sliced
black pepper to taste
7-8 oz white cabbage shredded
1 medium carrot, julienned
7 oz cooked chicken breast cut into fine strips or shredded
bunch of mint, plus more for garnish

In a bowl, combine chili, garlic, sugar, vinegar, lime juice, fish sauce, oil, onion and black pepper. Set aside for about half an hour. In a big bowl, mix cabbage, carrot, chicken and mint. Pour dressing and onions over the mixture and toss well. Add salt and pepper to taste. Hannah says she usually doubles the dressing, as it often isn't enough, and sometimes doubles or triples the chili.