Description
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
- 12 medium shrimp
- 1 cup matchstick-cut Granny Smith apple
- 1 cup matchstick-cut jicama
- ½ cup matchstick-cut carrots
- ½ cup fresh mint leaves
- ½ cup extra virgin olive oil
- 3 tablespoons white sugar
- 2 tablespoons white vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon chopped garlic
- 1 teaspoon chopped lemongrass
- 2 sprigs cilantro
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 5 mins
Total Time: 45 mins
Servings: 4