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
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.
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.
Servings Serves 4 as a light lunch
Amount Per Serving
Calories221Calories from Fat 29
% Daily Value *
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.