Vietnamese Chicken Salad (Goi-Ga)
- 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.
- From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Vietnamese Chicken Salad with Hot Tahini Sauce
Categories: Poultry, Ethnic
Yield: 6 Servings
Bonnie Bracey
8 Green onions -- julienned
GRWP92A
1 sm Carrot -- julienned
2 Chicken breasts -- whole
5 c Bok choy -- shredded
Skin removed
2 tb Peanuts
DRESSING-----
1/4 c Tahini
3 tb Red wine vinegar
1 1/2 tb Chinese Hot Oil
2 ts Sugar
3 tb Soy sauce
1 Garlic clove -- minced
1/4 c Peanut oil
Cook the chicken. Cool and cut into thin strips. Cut onions and carrot
into thin julienned strips. Mix chicken, onions, carrots and bok choy.
Sprinkle peanuts on top. For the dressing, beat tea into tahini in a small
bowl then mix in all the remaining dressing ingredients. Serve salad with
the dressing on the side. Dressing is very spicy.
^^^^^^^^^^ This is a wonderful spicy dressing and it is best served on the
side so that diners can adjust the heat level to their own preference.
Source: ORIGIN UNKNOWN - From Bonnie Bracey's Database Downloaded from *P
10/18/1992 Formatted for M-M 12/13/1992 by Joe JPMD44A Comiskey
Recipe By :
From: Love2bake@aol.Com Date: Thu, 8 Dec 1994 14:07:56 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
---------- Recipe via Meal-Master (tm) v8.05
Title: Vietnamese Chicken Salad with Hot Tahini Sauce
Categories: Poultry, Ethnic
Yield: 6 Servings
Bonnie Bracey
8 Green onions -- julienned
GRWP92A
1 sm Carrot -- julienned
2 Chicken breasts -- whole
5 c Bok choy -- shredded
Skin removed
2 tb Peanuts
DRESSING-----
1/4 c Tahini
3 tb Red wine vinegar
1 1/2 tb Chinese Hot Oil
2 ts Sugar
3 tb Soy sauce
1 Garlic clove -- minced
1/4 c Peanut oil
Cook the chicken. Cool and cut into thin strips. Cut onions and carrot
into thin julienned strips. Mix chicken, onions, carrots and bok choy.
Sprinkle peanuts on top. For the dressing, beat tea into tahini in a small
bowl then mix in all the remaining dressing ingredients. Serve salad with
the dressing on the side. Dressing is very spicy.
^^^^^^^^^^ This is a wonderful spicy dressing and it is best served on the
side so that diners can adjust the heat level to their own preference.
Source: ORIGIN UNKNOWN - From Bonnie Bracey's Database Downloaded from *P
10/18/1992 Formatted for M-M 12/13/1992 by Joe JPMD44A Comiskey
Recipe By :
From: Love2bake@aol.Com Date: Thu, 8 Dec 1994 14:07:56 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
