1 cup reserved pickled carrots and daikon, drained
1/4 cup finely chopped mint
1/4 cup finely chopped cilantro plus 6 large cilantro sprigs, for garnish
Salt and freshly ground pepper
How to Make It
In a large bowl, whisk the reserved chicken marinade with the vegetable oil. Add the cabbage, chicken, shallot, pickled carrots and daikon and chopped mint and cilantro and toss well. Season with salt and pepper, garnish with the cilantro sprigs and serve.
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