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

4 Reviews

Prep: 30 min
Cook: 5 min
Ready In: 45 min

“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.” - by debola

Directions

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

Amount Per Serving (4 total)

Calories
340 cal
17%

Fat
28.2 g
43%

Carbs
18.7 g
6%

Based on a 2,000 calorie diet

Reviews (4)

Rate This Recipe

Hey J

Apr. 1, 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 dressin..." See moreg 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."