Instructions: In a bowl, combine the chiles, garlic, sugar, vinegar, lime juice, fish sauce, oil, onion and white pepper in a bowl. Let the dressing stand for 30 minutes.

In a large mixing bowl, combine the shredded chicken, cabbage, carrot and mint. Sprinkle the dressing over all and toss well.

Transfer the salad to a serving platter and garnish with the coriander sprigs. Sprinkle with additional white pepper and serve with shrimp chips, if desired.

This recipe yields 4 to 6 servings.

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