Vietnamese Coleslaw - cooking recipe

Ingredients

1 teaspoon hot chili sauce (sriracha)
2 garlic cloves, minced
2 tablespoons sugar
3 teaspoons rice wine vinegar
3 tablespoons lime juice
3 tablespoons fish sauce
3 tablespoons vegetable oil
1 cup thinly sliced onion
black pepper
16 ounces shredded cabbage
2 shredded carrots
6 tablespoons of fresh mint, coarsely chopped

Preparation

Combine first 9 ingredients in small bowl, stir it up and set aside for a half hour.
Combine remaining ingredients in large bowl.
Pour small bowl into large bowl and gently mix.
Taste and add salt and more pepper if needed.
Garnish with a little extra mint if you like.