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

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.

Ratings & Reviews

migirlinca's Review

June 10, 2012
Had to add a few extras to make it special. Must add seasoned rice vinegar to taste. The sweet one. Delete the fish sauce. I also sliced in some mango. Made this ok recipe really, really yummy.

smokeyandashes's Review

June 02, 2010
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!

CharmantUn's Review

May 02, 2010
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.