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Vietnamese chicken salad (goi-ga) vxpf81a

Yield: 6 Servings

Ingredients:

• 1 lb Shredded head cabbage
• 1 Bunch mint leaves
• 2 lb Chicken breast cook
• 1 Small onion thinly sliced
• 1 Sm. carrot
• 1 Dressing:
• 1 ts Sugar
• 1 tb Oil
• 2 Cloves garlic mashe
• 1/4 c Rice vinegar or lime juice
• 1 Chopped red chili to taste

Instructions:

Wash and de-stem mint leaves. Cut carrot in matchsticks. Shred the cooked chicken meat. In a large bowl combine chicken with vegetables and mint leaves. Mix dressing ingredients together well. Pour dressing over and let stand 10 minutes before serving. From Doreen Otsuka.

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