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.