Vietnamese Coleslaw

A few years ago we visited Vietnam, then a couple of years later we went back. To say we loved it is something of an understatement. Vietnam is a delight. The people are just lovely and the food  - WOW! Fresh, light and delicious. This coleslaw is a poor attempt at an imitation.

1 cup rice wine vinegar
1 tsp salt
1 tsp pepper
6 tbsp sugar
Mix the dressing ingredients together and pour on top of 2 finely sliced onions. Leave to rest for 30 minutes.
Finely shred about 500g cabbage and grate 2 carrots.
Mix cabbage, carrots, onions and dressing together.
This coleslaw is best made a day ahead.
Serve piled into a bowl, topped with plenty of shredded mint (regular and vietnamese), chopped roasted peanuts and finely chopped red chilli.