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