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Green Apple, Jicama, and Prawn Salad with Mint, Lemongrass, and Dijon Dressing
Green Apple, Jicama, and Prawn Salad with Mint, Lemongrass, and Dijon Dressing
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
45 minutes
Tangy apple, jicama, and carrot slaw with shrimp in zesty lemongrass-garlic dressing.
Ingredients:
  • 12 medium shrimp
  • 1 cup matchstick-cut Granny Smith apple
  • 1 cup matchstick-cut jicama
  • 0.5 cup matchstick-cut carrots
  • 0.5 cup fresh mint leaves
  • 0.5 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 a rolling boil. Boil shrimp until they turn bright pink on the outside and are no longer translucent in the center, about 3 to 5 minutes. Drain the shrimp.
  • Give the shrimp a refreshing cold water rinse. Peel, devein, and halve them lengthwise, then transfer to a bowl.
  • Combine apple, jicama, and carrots in a large bowl and mix well.
  • Combine mint leaves, olive oil, sugar, vinegar, Dijon mustard, garlic, and lemongrass in a food processor. Pulse until mixture is blended but slightly chunky, about two 10-second intervals.
  • Drizzle dressing over apple mixture and mix well. Cover salad and shrimp with plastic wrap separately, then chill in the refrigerator until serving.
  • Combine the shrimp with the salad, then top with fresh cilantro for a vibrant finish.

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