Summer is officially here! Time to enjoy life and the longer days. In that vein of thought, I have a Vietnamese cole slaw recipe I'd like to share with you. I love having easy to make recipes where you don't have to measure out ingredients carefully. This recipe is perfect for using up your leftover Costco chicken! This meal took me 30 minutes and that included cooking my chicken.
P.S. It's a pretty authentic recipe because I got it from my sister in law's mother in law (take a second to register that). Her name is Tuyet and she is from Vietnam.
Basic additions: Cooked shredded or cubed chicken, chopped cilantro, chopped peanuts
Shred cabbage as fine as you can. It should be as close to paper thin as you can get it. Thinly slice onion; paper thin also.
*Seasoned rice vinegar has salt and sugar added.
You can use any type of salad oil. I like to use olive oil just because i like the flavor of of it.
A basic vinaigrette recipe is 3 parts oil to 1 part vinegar. I like to use a 2:1 ratio because I like the tartness of the vinegar and rice vinegar is very mild.