Jicama and Pomelo Salad with Spicy Thai Dressing

Jicama and Pomelo Salad with Spicy Thai Dressing

refreshing hot, sweet, and sour

YIELD: Serves 4
to 6

ACTIVE TIME: 15
minutes

TOTAL TIME: 15
minutes

 

Ingredients

·        
2
tablespoons juice from about 2 limes, plus more to taste

·        
2
tablespoons palm or brown sugar, plus more to taste

·        
1 medium
clove garlic, minced

·        
2
teaspoons soy sauce

·        
1 small
red Thai bird chili, finely sliced (optional)

·        
Thai-style
dried crushed red pepper, or red pepper flakes, to taste, plus 3 to 4 whole
dried red chilies, if desired

·        
1
pomelo, segments removed and cut into
1-inch pieces

·        
1 jicama
bulb, peeled and cut into 1/2- by 1/2- by 2-inch batons

·        
2 cups
shredded napa cabbage

·        
1 cup
picked mung bean sprouts

·        
1/4 cup
crushed roasted peanuts

·        
1/2 cups
roughly chopped fresh cilantro leaves and tender stems

·        
2
tablespoons store-bought or homemade Thai-style fried shallots

 

Directions:

1.      
Combine lime juice, sugar, garlic, soy sauce,
fresh chili (if using), 1 teaspoon dried chili, and whole dried chilies (if
using) in a large bowl and whisk until sugar is completely dissolved.

2.     
Add pomelo, jicama, cabbage, sprouts, peanuts,
and cilantro. Toss to combine, then season with more chili, lime juice, and
sugar if desired.

3.     
Transfer to a serving platter, sprinkle with
shallots, and serve.

Remember to sign up for your free Healthy Living / Personal Development book a month

 

Also check for more recipes and other information at our book site for help with Healthy Living Solutions.

r Healthy Living Solutions