Title: Vietnamese Chicken Salad (Goi-Ga)
Categories: Asian, Vietnamese, Salads, Chicken
Yield: 6 Servings


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

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 www.synapse.com/~gemini