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

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

Made  times
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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


45 m servings 340 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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.


  • 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.



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

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

From around the web