Vietnamese chicken & herb salad | Women's Weekly Food

Ingredients

• Pickled carrot
• 2 cup (500ml) white vinegar
• 3/4 cup (165g) caster (superfine) sugar
• 1 carrot (180g)
• Vietnamese dressing
• 1/2 cup (125ml) water
• 1/2 cup (125ml) white vinegar
• 1/3 cup (80ml) fish sauce
• 1/3 cup (75g) caster (superfine) sugar
• 1 clove garlic, chopped finely
• 1 fresh small red thai (serrano) chilli, chopped finely
• 1/2 savoy cabbage (600g), shredded finely
• 1/2 cup firmly packed fresh perilla leaves, shredded finely
• 1/2 cup firmly packed fresh vietnamese mint leaves, chopped finely
• 1/2 cup firmly packed fresh mint leaves, chopped finely
• 1/2 cup firmly packed fresh thai basil leaves, chopped finely
• 1 1/2 cup firmly packed fresh coriander (cilantro) leaves
• 4 cup (640g) shredded cooked chicken
• 1 cup (80g) fried asian shallots
• 1/3 cup (80ml) lime juice
• 1 cup (140g) roasted peanuts