Yield: 6 Servings
Measure | Ingredient |
---|---|
1 pounds | Shredded head cabbage |
1 \N | Bunch mint leaves |
1 pounds | Chicken breast, cooked |
1 \N | Small onion, thinly sliced |
1 \N | Sm. carrot |
1 \N | Dressing: |
1 teaspoon | Sugar |
1 tablespoon | Oil |
2 \N | Cloves garlic, mashed |
¼ cup | Rice vinegar or lime juice |
1 \N | 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.