Vietnamese chicken salad (goi-ga)

Yield: 6 Servings

Measure Ingredient
\N 1 Bunch mint leaves
\N 1 Small onion, thinly sliced
\N 1 Sm. carrot
\N 1 Dressing:
\N 1 Chopped red chili to taste

1 lb Shredded head cabbage

2 lb Chicken breast, cook

1 ts Sugar

1 tb Oil

2 Cloves garlic, mashe ¼ c Rice vinegar or lime juice 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.

From Gemini's MASSIVE MealMaster collection at

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