Photo: Annabelle Breakey; Styling: Randy Mon
YieldsServes 4 as a light lunch

How to Make It

Step 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.

Step 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.

Step 3
3

Note: Nutritional analysis is per serving.

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

Directions

Step 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.

Step 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.

Step 3
3

Note: Nutritional analysis is per serving.

Thai-Style Jicama Salad