Prep 15 mins
Cook 0 mins
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.
- 16 ounces shredded cabbage, angel hair cut if available
- 1⁄2 large onion, extra thin sliced
- 2 large carrots, julienned
- 2 large boneless skinless chicken breast halves, cooked, chilled, and shredded
- 1 1⁄2 teaspoons fresh coarse ground black pepper
- 1⁄4 cup rice wine vinegar
- 1⁄2 large lemons, juice of or 1 lime, juice of
- 1⁄4 cup fish sauce
- 3 tablespoons sugar
- Toss all but last 4 ingredients in large bowl.
- Whisk together last 4 ingredients until sugar is dissolved.
- Pour dressing over salad, and toss.
- Slaw is best if refrigerated for 30 min.-1 hour before serving, but is still wonderful if served immediately.
- 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.
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.