Title: Vietnamese chicken salad (goi-ga) vxpf81a
 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.