goi-ga (chicken salad)

Categories
Asian
Vietnam
Salads
Chicken
Yield
6 Servings
MeasureIngredient
1 pounds Shredded head cabbage
Bunch mint leaves
1 pounds Chicken breast, cooked
Small onion, thinly sliced
Sm. carrot
Dressing:
1 teaspoon Sugar
1 tablespoon Oil
Cloves garlic, mashed
¼ cup Rice vinegar or lime juice
Chopped red chili to taste

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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