Jicama ('Man Kaeo' in Thai) is a scrumptious part of this Thai Salad which is delicious anytime, but is particularly wonderful for serving around Christmas. If you can't find jicama at your local supermarket, green apple can be substituted. Nuts that can be used include peanuts, cashews, or slivered almonds. I've also added cranberries for a festive touch, but in Thailand you'd be more likely to find pomegranate, so feel free to choose which you'd prefer. Any way you toss it, this thai salad is very scrumptious, healthy, and gorgeous to serve. ENJOY!
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: SERVES 6 as a Side Dish
- 1 jicama, peeled and sliced into matchstick-like pieces to equal approx. 2 to 3 cups
- 1 cucumber, sliced into chunks or thick matchstick-like pieces
- 1 red bell pepper, sliced
- 2 green onions, finely sliced
- 1/2 cup chopped fresh coriander/cilantro
- 1/4 cup peanuts, cashews, or slivered almonds
- 1/4 cup dried cranberries OR fresh pomegranate
- 1/4 cup fresh basil
- SALAD DRESSING:
- 1/4 cup lime juice
- 2 Tbsp. fish sauce, OR for Vegetarians: 2 Tbsp. Thai golden mountain sauce
- 1/3 tsp. shrimp paste OR for Vegetarians: substitute 1 extra Tbsp. soy sauce
- 2 cloves garlic, minced
- 2 tsp. sugar
- 1 fresh red chili, minced, OR 1/2 to 3/4 tsp. dried crushed chili from the spice aisle
- 1 Tbsp. soy sauce
- Combine all dressing ingredients together in a cup, stirring well to dissolve the sugar. This dressing should taste salty, sweet, and spicy in that order, with a 'tang' at the end (Note that it won't taste as salty once it's mixed with the greens). Set aside.
- Place all salad ingredients together in a large salad bowl. Pour dressing over and toss well to combine.
- Taste-test salad for salt and spice. If too salty, add another squeeze of lime juice. If not spicy enough, add more chili. Plate up salad, topping with a little more cranberry/pomegranate, peanuts, and herbs. ENJOY!