| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Asian |
Asian, Vietnamese, Salads, Chicken |
6 |
Servings |
INGREDIENTS
|
1 |
Bunch mint leaves |
|
1 |
Small onion, thinly sliced |
|
1 |
Sm. carrot |
|
1 |
Dressing: |
|
1 |
Chopped red chili to taste |
INSTRUCTIONS
1 lb Shredded head cabbage
2 lb Chicken breast, cook
1 ts Sugar
1 tb Oil
2 Cloves garlic, mashe 1/4 c Rice vinegar or lime juice
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
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