Vietnamese chicken salad (goi-ga) vxpf81a

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.

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