Rating: 3 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 0
This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey; Styling: Randy Mon

Recipe Summary

total:
30 mins
Yield:
Serves 4 as a light lunch
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

221 calories; calories from fat 29%; protein 17g; fat 7g; saturated fat 1.2g; carbohydrates 24g; fiber 8.3g; sodium 905mg; cholesterol 111mg.
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