Based very loosely on this recipe. I omitted the chile since I brought it to dinner with a child. It tasted great.

1/2 green cabbage, finely shredded
1/2 cup fresh mint leaves
salted roasted peanuts, coarsely chopped (I probably used a cup)
juice of 1/2 large lemon
6 packets monk fruit sweetener, or 2 Tbsp. equivalent sweetener
2 tablespoons fish sauce
2 tablespoons rice wine vinegar
1/2 shallot minced

1/2″ ginger, peeled and minced
1 fresh red birdseye chilli, deseeded, finely chopped
1 garlic clove, finely chopped

salt to taste

Combine the lemon juice, sweetener, fish sauce, vinegar, shallot ginger, chile and garlic. Combine the dressing with the cabbage, mint, and peanuts. Refrigerate for an hour to let the flavours combine and then serve.