Saigon Chicken Cole Slaw

Smoky Okie's Note:

My wife and I fell in love with this slaw years ago when it was served in a local Viet restaurant which has long since closed. After our son chose a Vietnamese wife, we were delighted to find that it is as common in Vietnam as cole slaw is here. Not only that but she had her great grandmother's recipe. Somehow I think this one is authentic. It goes well with almost anything, or as a meal in it's own right, or maybe with a Viet spring roll on the side.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 12

• 16 ounces shredded cabbage , angel hair cut if available
• ½ large onion , extra thin sliced
• 2 large carrots , julienned
• 2 large boneless skinless chicken breast halves , cooked, chilled, and shredded
• 1 ½ teaspoons fresh coarse ground black pepper
• ¼ cup rice wine vinegar
• ½ large lemons, juice of or 1 lime, juice of
• ¼ cup fish sauce
• 3 tablespoons sugar

Directions:

1. Toss all but last 4 ingredients in large bowl.
2. Whisk together last 4 ingredients until sugar is dissolved.
3. Pour dressing over salad, and toss.
4. Slaw is best if refrigerated for 30 min.-1 hour before serving, but is still wonderful if served immediately.
5. Note: There is quite a bit of difference between fish sauces. Most grocery store versions are mainly salt flavor. For best results, take a trip to the Asian market if possible.

Reviews

[Boyntondc]

This is just a wonderful recipe for those of you looking for a different slaw recipe. I diced the carrots and onions for personal preference and it made a large serving that I thought would last awhile. DH devoured most of the bowl in just a few minutes. Just a great tasting slaw.