Saigon Chicken Cole Slaw

Submitted by Smoky Okie

"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."

 

• Ready In: 15mins
• Ingredients: 9
• Serves: 12

ingredients

• 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

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.