Coleslaw with chicken and vietnamese mint

Ingredients

1	Chicken breast (Main)
½	Cabbages, white or savoy, finely shredded (Main)
¼	Red cabbages, finely shredded
1	Granny Smith apple, cored and julienned
6	Snow peas, finely sliced lengthwise
¼ cup	Vietnamese mint leaves, finely shredded
1 Tbsp	Ginger, peeled and chopped
2 tsp	Palm sugar, chopped
1 Tbsp	White vinegar
2 Tbsp	Fish sauce
2 Tbsp	Lime juice
1	Red chilli, seeds removed and sliced

Directions

1. Poach or steam the chicken breast for 10 minutes, then remove, cool and shred.
2. Combine the cabbages, apple, snowpeas and mint with the chicken.
3. Make the dressing by mixing the ginger and palm sugar to a paste in either a mortar and pestle or a blender.
4. Add the remaining ingredients and stir through the coleslaw.
5. Cover and refrigerate for two hours before eating.