Vietnamese Chicken Coleslaw

• 6 oz red onions minced
• 4 oz rice vinegar
• 1 tsp sugar
• 3 oz peanuts
• 30 oz water
• 24 oz chicken breasts, skinless, boneless organic
• ½ tsp salt to taste
• 3 oz carrots cut into pieces (2 in.)
• 12 oz cabbage cut into pieces (2 in.), divided
• 10 fresh mint leaves plus extra to garnish
• 1 tbsp vegetable oil

Nuoc Mam Dipping Sauce

• 1 tsp sugar
• 2 oz fish sauce
• 1 ½ oz lime juice
• 2 fresh bird's eye chilies thinly sliced
• fresh mixed herbs e.g. cilantro, mint, parsley, to garnish
• scallions thinly sliced, to garnish
• 2 oz crispy fried onions to garnish