Vietnamese chicken & herb salad

Name: Vietnamese chicken & herb salad
Total time: 40 min
Ingredients: Pickled carrot; 2 cups (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 cups (640g) shredded cooked chicken; 1 cup (80g) fried asian shallots; 1/3 cup (80ml) lime juice; 1 cup (140g) roasted peanuts

www.womensweeklyfood.com.au

A fresh, fragrant, sweet and sour Vietnamese chicken and herb salad with pickled carrot and a spicy dressing.

View full recipe on www.womensweeklyfood.com.au

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