Vietnamese chicken salad with pickled cabbage
free range chicken breast, salt, sesame oil, bean thread vermicelli noodles.
pickled vegetables: red cabbage, radish, daikon, vinegar, sugar, water, salt, lemongrass.
dressing: chilli, garlic, brown sugar, rice wine vinegar, lime juice, fish sauce.
toasted nuts: peanuts, sesame seeds, crisp fried shallots.
Frozen product. Once defrosted, cook and consume within 48 hours.
Defrost fully then remove the noodles from the bag and place in a heatproof bowl and pour over boiling water to cover. Let sit for 5 minutes, or until softened, then drain.
Shred or finely slice the chicken. Drain the pickled vegetables. Place the chicken, noodles, pickled vegetables, dressing and a few handfuls of slaw and fresh herbs in a bowl and toss to combine. Sprinkle over the toasted nuts to serve.