GREEN APPLE, JICAMA, AND PRAWN SALAD WITH MINT, LEMONGRASS, AND DIJON DRESSING
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.
Provided by Deb Deb
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- 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.
- 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 : Calories 340.3 calories, Carbohydrate 18.7 g, Cholesterol 27.3 mg, Fat 28.2 g, Fiber 2.5 g, Protein 3.6 g, SaturatedFat 4 g, Sodium 137.9 mg, Sugar 13.9 g
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Tj Ujjwl
[email protected]This salad is a keeper!
Farxiya Omar
[email protected]Thank you for sharing this recipe!
-Gray-
[email protected]This is my new favorite salad!
KING BAYEZID (SURMA)
[email protected]I'll definitely be making this salad again.
Joseph Lodding
[email protected]This salad was a hit at my party! Everyone loved it.
Donnetta Rogers
[email protected]This salad is beautiful and delicious! I love the combination of flavors and textures. The dressing is perfect, and it really brings the whole dish together.
mangal Kerung
[email protected]I'm not a big fan of jicama, but I decided to try this salad anyway. I'm glad I did! The jicama added a nice crunch to the salad, and it wasn't overpowering. The dressing was also very good.
Jay Goodness
[email protected]This salad is a great way to use up leftover prawns. I had some cooked prawns in the fridge, and this salad was the perfect way to use them up. The salad was light and refreshing, and the dressing was delicious.
Nakintu Florence
[email protected]This salad was easy to make and very tasty. I used pre-cooked shrimp to save time, and it still turned out great. The dressing was a bit too tangy for my taste, so I added a little bit of honey to balance it out.
Mason Malone
[email protected]I made this salad for a potluck and it was a huge hit! Everyone loved the combination of flavors and textures. The dressing was especially delicious, and I'm planning on using it on other salads in the future. Thanks for sharing this recipe!
Simon Misuzi
[email protected]This salad was a refreshing and flavorful dish that was perfect for a summer lunch. The green apples and jicama added a nice crunch, while the prawns were cooked perfectly and added a delicious savory flavor. The mint, lemongrass, and Dijon dressing