Vietnamese Chicken and Mint Salad

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1 Thai chile, seeded and minced

1 large garlic clove, peeled, minced

1 tablespoon sugar

1 1/2 teaspoons rice vinegar

1 1/2 tablespoons lime juice

1 1/2 tablespoons Vietnamese or Thai fish sauce (nuoc nam or nam pla)

1 1/2 tablespoons vegetable oil

1/2 medium onion, finely sliced

Freshly grated black pepper

7 to 8 ounces white cabbage, shredded

1 medium carrot, shredded, julienned, or grated

7 ounces cooked chicken breast, shredded, or cut into fine strips

1 bunch mint, plus extra for garnish, leaves roughly chopped

Salt