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Green Apple, Jicama, and Prawn Salad with Mint, Lemongrass, and Dijon Dressing

Debi Nguyen

"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."
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45 m servings 340 cals
Original recipe yields 4 servings

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  1. 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.
  2. Rinse shrimp with cold water to cool completely. Peel, devein, and slice shrimp in half lengthwise; set aside in a bowl.
  3. Toss apple, jicama, and carrots together in a large bowl.
  4. 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.
  5. Pour dressing over apple mixture; toss until well mixed. Cover salad and shrimp separately with plastic wrap; refrigerate until ready to serve.
  6. Mix shrimp into salad before serving; garnish with cilantro.

Nutrition Facts

Per Serving: 340 calories; 28.2 g fat; 18.7 g carbohydrates; 3.6 g protein; 27 mg cholesterol; 138 mg sodium. Full nutrition

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Read all reviews 6
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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 d...

This was very good. Interesting and different.


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...

Yes, I will make again! I used pomegranate vinegar instead. Also, I recommend reducing sugar to 2 TBS

I make this around once a month. I've never had a guest who didn't like it!