Saigon Chicken Cole Slaw

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 lemon, juice of or 1 lime, juice of
• 1/4 cup fish sauce
• 3 tablespoons sugar

Directions

1. 1

   Toss all but last 4 ingredients in large bowl.

2. 2

   Whisk together last 4 ingredients until sugar is dissolved.

3. 3

   Pour dressing over salad, and toss.

4. 4

   Slaw is best if refrigerated for 30 min.-1 hour before serving, but is still wonderful if served immediately.

5. 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.