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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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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. 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.
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