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Thai-Style Jicama Salad

Photo: Annabelle Breakey; Styling: Randy Mon
Total time 30 mins
Yield Serves 4 as a light lunch

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

  3. Note: Nutritional analysis is per serving.