Recipe - Vietnamese Chicken Salad (Goi-Ga)

1 pound Shredded head cabbage
1 Bunch mint leaves
2 pound Chicken breast, cook
1 Small onion, thinly cut or sliced up
1 Sm. carrot
1 Dressing:
1 teaspoon Sugar
1 tablespoon Oil
2 Cloves garlic, mashe One fourth cup Rice vinegar or lime juice
1 Chopped red chili to taste

Wash and destem 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