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

How to Make It

Step 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.

Step 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.

Step 3

Note: Nutritional analysis is per serving.

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