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Thai-Style Jicama Salad

See full recipe on: My Recipes



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

Nutrition 4 servings

Per Serving % Daily Value
Calories 226
Fat 6g 9%
Carbs 26g 8%
Protein 18g 37%
Fiber 8g 35%
Cholesterol 107mg 35%
Sodium 898mg 37%
     
Fat
Carbs
Protein

Preparation






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