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 each mint and cilantro, chopped
2 serrano chiles, minced
1/2 lb. peeled, cooked medium shrimp (36-42 per lb.) tails removed, sliced in half lengthwise
6 tbsp. fresh lime juice
2 tbsp. sugar
2 tbsp. Thai or Vietnamese fish sauce
1/3 cup chopped salted peanuts
Instructions
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 bowl and fluff with your fingers. Add celery, mint, cilantro, chiles, and shrimp and toss to combine.
In a small bowl, combine lime juice, sugar, and fish sauce and stir until sugar dissolves. Pour dressing over salad and toss to coat, the sprinkle with chopped peanuts.
Originally Submitted
7/13/2010
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You can add this Thai-style Jicama Salad recipe to your own private DesktopCookbook.