Thai-Style Jicama Salad Recipe

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

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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories221

% Daily Value *
Total Fat 7g9%

Saturated Fat 1.2g6%
Cholesterol 111mg37%
Sodium 905mg40%
Total Carbohydrate 24g9%

Dietary Fiber 8.3g30%
Protein 17g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Thai-Style Jicama Salad