Ingredients

• 300 g chicken breast fillet
• 350 g young cabbage
• 1 carrot
• 0.5 cup mint leaves

Sauce

• 1 large shallot
• 2 cloves garlic
• 1 chili pepper
• 1 tablespoon rice vinegar
• juice from 1/2 lime
• 1½ tablespoons fish sauce
• 1 tablespoon sugar
• 1½ tablespoons vegetable oil
• freshly ground pepper

Preparation

1. Season the chicken breast fillet with salt and pepper, then grill, fry in a pan, or bake in the oven.
2. Prepare the sauce in a separate bowl by mixing all ingredients: peeled and finely chopped shallot, finely minced garlic, finely chopped chili pepper (without seeds), rice vinegar, lime juice, fish sauce, sugar, oil, and freshly ground pepper. Set aside while preparing the remaining ingredients.
3. Wash the cabbage, pat dry, remove the core, then finely shred it and place in a large bowl.
4. Add the peeled carrot grated on a coarse grater, chopped mint, and shredded chicken meat. Pour the sauce over and toss.