Chicken and Cabbage Salad with Fresh Mint

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I'm working my way through a very large head of Savoy cabbage.  Arthur is not a fan of cabbage salad or coleslaw but voted this one to be delicious and worth making again as well as posting it.

2 cups of cooked chicken, chopped or shredded *
3 tablespoons freshly squeezed lime juice
2 tablespoons fish sauce
1 tablespoon rice wine vinegar
1 tablespoon sugar
½ teaspoon black pepper
1/2 cup very thinly sliced onion
1/4 cup fresh mint
1/4 cup cilantro
4 cups finely shredded green, savoy, or napa cabbage
¾ cup shredded carrots
3 tablespoons coarsely chopped roasted and salted peanuts (optional)

*I often buy a whole roast chicken at Whole Foods or Willy Street Coop to use for recipes like this.  Whole Foods puts theirs on sale on Tuesday for $2.00 less than it usually is. 

Combine the lime juice, fish sauce, vinegar, sugar, and pepper in a medium bowl, and stir to dissolve the sugar and mix everything well. Add the onion and toss to coat. Set aside for 20 to 30 minutes, until you are ready to complete the dish. 

Coarsely chop the mint and cilantro. Add the shredded chicken, cabbage, carrots, mint, and cilantro to the bowl of onions and seasonings and toss to coat everything well. Mound the salad on a serving plate and top with chopped peanuts. Serve at room temperature or chilled.

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