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Vietnamese Style Slaw with Pickled Carrot

We could eat this slaw by the large bowlful, but it's also excellent served alongside barbecued lemongrass chicken or beef. Pickled carrot is a great fridge staple, too, so make a double batch (or even a triple) - it's best made a day ahead, and will keep for several weeks. Start this recipe a day ahead to pickle the carrots.
From: gourmettraveller.com.au

1 garlic clove
1 birdseye chilli, coarsely chopped, or to taste
2 tbsp lime juice, plus wedges to serve
250 gm Chinese cabbage, thinly sliced
½ cup each (loosely packed) Vietnamese mint, coriander and holy basil (also called tulasi)
2 red or golden shallots, thinly sliced
To serve:
fried shallots (optional)
Pickled carrot
140 ml rice vinegar
50 ml fish sauce
2 tbsp caster sugar
½ birdseye chilli, thinly sliced
1 carrot, sliced into thin ribbons on a mandolin

For pickled carrot, bring ingredients, except carrot, and 50ml water to the boil in a saucepan over medium-high heat, stirring to dissolve sugar. Add carrot, remove from heat, cool to room temperature, then transfer to a sterile container and refrigerate overnight.

Pound garlic and chilli to a paste with a mortar and pestle. Add lime juice and 60ml pickling liquid from the carrots, stir to combine, then set aside.

Drain pickled carrots and toss in a large serving bowl with cabbage, herbs and sliced shallots. Drizzle with dressing to taste, toss lightly and serve scattered with fried shallots.