Thai-Style Jicama Salad

Photo: Annabelle Breakey; Styling: Randy Mon

Yield: Serves 4 as a light lunch
Total:
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 221
  • Calories from fat: 29%
  • Protein: 17g
  • Fat: 7g
  • Saturated fat: 1.2g
  • Carbohydrate: 24g
  • Fiber: 8.3g
  • Sodium: 905mg
  • Cholesterol: 111mg

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

Preparation

  1. 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. 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.
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