Saigon Chicken Cole Slaw Recipe #207628
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.
by Smoky Okie
15 min | 15 min prep
SERVES 12
- 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
- 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.
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5 stars