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

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

4
debola 1

"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."

Ingredients

45 m servings 340 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 340 kcal
  • 17%
  • Fat:
  • 28.2 g
  • 43%
  • Carbs:
  • 18.7g
  • 6%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 138 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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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.
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Reviews

4
  1. 5 Ratings

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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.

WONDERFUL!!! A MUST try!