The classic version of this Thai salad features green papaya as the main ingredient, but that can be difficult to find, said Sunset. We discovered that more widely available jicama is an equally worthy substitute. “The crisp beige-skinned root” vegetable is available at well-stocked grocery stores and Latino markets. Make the salad a main course by doubling the shrimp.
Thai-style jicama salad
1 large jicama, peeled and julienned using a mandoline (about 4 cups)
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1 large carrot, peeled and julienned using a mandoline
2 stalks celery, very finely sliced
¼ cup mint, chopped
¼ cup cilantro, chopped
2 serrano chilies, minced
½ lb peeled, cooked medium shrimp, tails removed, sliced in half lengthwise
6 tbsp fresh lime juice
2 tbsp sugar
2 tbsp Thai or Vietnamese fish sauce (nam pla or nuoc mam)
1⁄3 cup chopped salted peanuts
Spread jicama and carrot on clean, dry dishtowel with strands facing same direction. Roll up and press towel to squeeze out as much liquid as possible without breaking strands. Transfer vegetables to bowl. Fluff with fingers. Add celery, mint, cilantro, chilies, and shrimp. Toss to combine.
In small bowl, combine lime juice, sugar, and fish sauce. Stir until sugar dissolves. Pour over salad. Toss to coat. Sprinkle with chopped peanuts. Serves 4 as light lunch.
