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

Rated as 4.57 out of 5 Stars

"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
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 18.7 3.6 27 138 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.

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


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...

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