Saigon Chicken Cole Slaw

• 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

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.

cabbage, onion, carrots, chicken, fresh coarse ground black pepper, rice wine vinegar, lemons, fish sauce, sugar

Taken from www.food.com/recipe/saigon-chicken-cole-slaw-207628 (may not work)