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  Goi-ga (chicken salad)
 
Yield: 6 Servings
 
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 ts Sugar      1 tb Oil
2 Cloves garlic mashed      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.

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