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Thai Jicama Salad

  • 6servings
  • 20minutes

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Source: thaifood.about.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, E
MineralsSelenium, Copper, Iodine, Fluorine, Manganese, Calcium, Potassium, Iron, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 jicama , peeled and sliced into matchstick-like pieces to equal approx.

  2. 2 to 3 cups

  3. 1 cucumber, sliced into chunks or thick matchstick-like pieces

  4. 1 red bell pepper, sliced

  5. 2 green onions, finely sliced

  6. 1/2 cup chopped fresh coriander/cilantro

  7. 1/4 cup peanuts, cashews, or slivered almonds

  8. 1/4 cup dried cranberries OR fresh pomegranate

  9. 1/4 cup fresh basil

  10. SALAD DRESSING:

  11. 1/4 cup lime juice

  12. 2 Tbsp. fish sauce , OR for Vegetarians:

  13. 2 Tbsp. Thai golden mountain sauce

  14. 1/3 tsp. shrimp paste OR for Vegetarians: substitute

  15. 1 extra Tbsp. soy sauce

  16. 2 cloves garlic, minced

  17. 2 tsp. sugar

  18. 1 fresh red chili, minced, OR 1/2 to 3/4 tsp. dried crushed chili from the spice aisle

  19. 1 Tbsp. soy sauce

Instructions Jump to Ingredients ↑

  1. Combine all dressing ingredients together in a cup, stirring well to dissolve the sugar. This dressing should taste salty, sweet, and spicy in that order, with a 'tang' at the end (Note that it won't taste as salty once it's mixed with the greens). Set aside.

  2. Place all salad ingredients together in a large salad bowl. Pour dressing over and toss well to combine.

  3. Taste-test salad for salt and spice. If too salty, add another squeeze of lime juice. If not spicy enough, add more chili. Plate up salad, topping with a little more cranberry/pomegranate, peanuts, and herbs. ENJOY!

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