1 lb Shredded head cabbage
1    Bunch mint leaves
2 lb Chicken breast, cook
1    Small onion, thinly sliced
1    Sm. carrot
1    Dressing:
1 ts Sugar
1 tb Oil
2    Cloves garlic, mashe 1/4 c Rice vinegar or lime juice
1    Chopped red chili to taste

Wash and de-stem mint leaves. Cut carrot in matchsticks. Shred the cooked
chicken meat. In a large bowl, combine chicken with vegetables and mint
leaves. Mix dressing ingredients together well. Pour dressing over and let
stand 10 minutes before serving. From Doreen Otsuka.