Thai-Style Jicama Salad

Thai-Style Jicama SaladRecipe
Photo: Annabelle Breakey; Styling: Randy Mon
Serves 4 as a light lunch


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1 large jicama, peeled and julienned using a mandoline (about 4 cups)
1 large carrot, peeled and julienned using a mandoline
2 stalks celery, very finely sliced
1/4 cup mint, chopped
1/4 cup cilantro, chopped
2 serrano chiles, minced
1/2 pound peeled, cooked medium shrimp (36 to 42 per lb.), tails removed, sliced in half lengthwise
6 tablespoons fresh lime juice
2 tablespoons sugar
2 tablespoons Thai or Vietnamese fish sauce (nam pla or nuoc mam)
1/3 cup chopped salted peanuts


Total: 30 Minutes

1. Spread jicama and carrot on a clean, dry dish towel with strands going in the same direction. Roll up and press towel (to squeeze out as much liquid as possible without breaking strands). Transfer vegetables to a bowl and fluff with your fingers. Add celery, mint, cilantro, chiles, and shrimp and toss to combine.

2. In a small bowl, combine lime juice, sugar, and fish sauce and stir until sugar dissolves. Pour dressing over salad and toss to coat, then sprinkle with chopped peanuts.

Note: Nutritional analysis is per serving.

Created date

April 2010

Nutritional Information

Calories 221
Caloriesfromfat 29 %
Protein 17 g
Fat 7 g
Satfat 1.2 g
Carbohydrate 24 g
Fiber 8.3 g
Sodium 905 mg
Cholesterol 111 mg