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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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:
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.
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.
3. Note: Nutritional analysis is per serving.
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