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  • 2–3 carrots, peeled
  • 1 cup white wine vinegar
  • ½ t coriander seeds
  • 2 star anise
  • 4 cloves
  • 1 lime
  • 1 t sugar
  • ½ l lemon or lime, juiced
  • ½ clove garlic, chopped
  • 2 fresh jalapeños, halved
  • 150 g plain thick yoghurt
  • 1–2 T mayonnaise
  • 4 Woolworths chicken schnitzels
  • cucumber, to taste
  • shaved fennel, to taste
  • 10 g fresh coriander

  1. Slice 2–3 peeled carrots into ribbons using a vegetable peeler. Bring 1 cup white wine vinegar, ½ t coriander seeds, 2 star anise, 4 cloves, the juice of 1 lime and 1 t sugar to a gentle simmer over a medium heat, then add the carrots. Remove from the heat and set aside to cool.
  2. To make the dressing, place the juice of ½ lemon or lime, ½ clove chopped garlic, 2 halved fresh jalapeños, 150 g plain thick yoghurt and 1–2 T mayonnaise in a blender and blitz until smooth. Season to taste.
  3. Bake 4 Woolworths chicken schnitzels according to package instructions until golden and crispy.
  4. Cut a large cucumber into thick batons and make shaved fennel in the same way you made the carrot ribbons. Place in iced water to curl.
  5. When the schnitzels are cooked, assemble the salad.
  6. Drain the carrot ribbons and toss with the cucumber and fennel. Place on a platter. Slice the schnitzels and arrange on the salad, then tear over 10 g fresh coriander and drizzle over the dressing.
  7. Serve while the schnitzels are still warm.
  8. Sprinkle with more sliced jalapeños if you like.

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Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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    Roxane Lapa
    18 October 2019

    Minus the coriander, sounds lovely.

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    Mary pat Selvaggio
    6 March 2019

    I made this recipe the other night, and it was delicious. Just don’t overpickle the carrots. I left them in the pickling brine for more than 40 minutes and it was too much. I would pickle them for only 20 minutes or so.

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