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

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

debola

"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."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

45 m servings 340 cals
Serving size has been adjusted!
Original recipe yields 4 servings

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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

Read all reviews 5
Most helpful
Most positive
Least positive
Newest

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!

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

So delicious! The prawn go so well with the dish!

Other stories that may interest you