Saigon Chicken Cole Slaw - cooking recipe

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

Preparation

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.