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Southeast Asia
GOI GA Torn Chicken and Cabbage Salad
- 2
ea. Garlic gloves, minced
- 2
ea. Dried Red Chiles, Sliced thin and rehydrated
- 1/3
cup Sugar
- 1/2
Fresh Lime Juice
- 1/4
Fish Sauce
- 6
cups Julienne Green Cabbage
- 2
cups Napa Cabbage
- 3
cups Julienne Carrots
- 2
Tblsp. Julienne cilantro
- 1/4
cup Julienne Mint
- 2
ea. Julienne Red Peppers, seeds removed
- 2
ea. Chicken Breasts
- 1
cup Lightly Salted peanuts, crushed
- 1/4
cup Shrimp Chips
Method
of Preparation for Dressing:
Combine
chilies, garlic, sugar, lime juice and fish sauce.
Mix until sugar is dissolved. Set aside.
Cover
chicken with water and cook until done, approximately
20 minutes. Cool and pull apart into shreds.
Toss
all ingredients and sprinkle with peanuts and
shrimp chips.
Serves
4
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