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Goi-gasalads, chicken, asian 1 lb shredded head cabbage 1 bunch mint leaves 1 lb chicken breast, cooked 1 small onion, thinly sliced 1 sm. carrot 1 dressing: 1 teaspoon sugar 1 tablespoon oil 2 cloves garlic, mashed 1/4 cup 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.
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