A Southeast Asian chopped salad bursting with exotic flavors. Sweet yet tart. My boyfriend was surprised when I duplicated this salad after we raved about it at a popular restaurant in San Francisco. Enjoy.

Deb Deb

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Recipe Summary

prep:
30 mins
cook:
5 mins
additional:
10 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a small pot of water to boil. Cook shrimp in boiling water until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes; drain.

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  • Rinse shrimp with cold water to cool completely. Peel, devein, and slice shrimp in half lengthwise; set aside in a bowl.

  • Toss apple, jicama, and carrots together in a large bowl.

  • Place mint leaves, olive oil, sugar, vinegar, Dijon mustard, garlic, and lemongrass in a food processor. Pulse until blended but slightly chunky, about two 10-second intervals.

  • Pour dressing over apple mixture; toss until well mixed. Cover salad and shrimp separately with plastic wrap; refrigerate until ready to serve.

  • Mix shrimp into salad before serving; garnish with cilantro.

Nutrition Facts

340 calories; protein 3.6g 7% DV; carbohydrates 18.7g 6% DV; fat 28.2g 44% DV; cholesterol 27.3mg 9% DV; sodium 137.9mg 6% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/01/2012
This is a very tasty dish for sure. The only change I made was to use rice vinegar instead of white. A little labor intensive but so worth it. Salad does need to sit a little while to let the dressing do it's thing but as the directions say don't add the shrimp til it's time to serve. Thank you for a great recipe. Read More
(10)
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/01/2012
This is a very tasty dish for sure. The only change I made was to use rice vinegar instead of white. A little labor intensive but so worth it. Salad does need to sit a little while to let the dressing do it's thing but as the directions say don't add the shrimp til it's time to serve. Thank you for a great recipe. Read More
(10)
Rating: 5 stars
05/08/2012
This was very good. Interesting and different. Read More
(6)
Rating: 5 stars
04/29/2013
WONDERFUL!!! A MUST try! Read More
(1)
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Rating: 4 stars
09/07/2015
Yes I will make again! I used pomegranate vinegar instead. Also I recommend reducing sugar to 2 TBS Read More
(1)
Rating: 5 stars
07/09/2017
I will definitely make this again. I took the advice of a reviewer and because we're cutting back on sugar added just a 1/4 teaspoon. The only thing I did different was I put the cilantro in the blender before I read it was for garnish. Used cooked frozen shrimp (thawed) and put whole shrimp on the top. We love shrimp! Great recipe thanks! Read More
Rating: 5 stars
07/03/2016
I make this around once a month. I've never had a guest who didn't like it! Read More
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