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
How to Make It
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.
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.
This recipe looked like it might be good. My husband made it exactly as directed and unfortunately, it wasn't very good at all. We ended up picking out the shrimp and eating them as we were hungry. We threw away the rest of it. It needed some different flavoring. All in all it was a flop!
This dish went over really well at supper club. It was light and fresh--a perfect summertime veggie side. I omitted the shrimp in interests of time and also purchased a mandolin to make things go faster. Unfortunately, this recipe still took about an hour to prepare--maybe I just wasn't that comfortable with the mandolin yet.
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