Jicama and Pomelo Salad with Spicy Thai Dressing
Recipe GLPRacba15bc8a88b8
A vibrant, refreshing vegan salad combining crisp jicama batons and sweet pomelo segments dressed in a bold lime and chile-forward Thai dressing. Layers of napa cabbage, mung bean sprouts, peanuts, cilantro, and fried shallots add texture and authentic flavor to this light, naturally dairy-free dish.
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Ingredients
2 tablespoons Lime juice
2 tablespoons Palm or brown sugar
1 medium clove Garlic clove, minced
2 teaspoons Soy sauce
1 small Red Thai bird chili, finely sliced
to taste Thai-style dried crushed red pepper or red pepper flakes
3 to 4 whole Whole dried red chilies
1 Pomelo, segments removed and cut into 1-inch pieces
1 Jicama bulb, peeled and cut into thin batons
2 cups Shredded napa cabbage
1 cup Mung bean sprouts, picked
¼ cup Crushed roasted peanuts
½ cup Fresh cilantro, roughly chopped leaves and tender stems
2 tablespoons Thai-style fried shallots
Directions
Prepare the dressing by whisking together lime juice, sugar, minced garlic, and soy sauce in a small bowl until the sugar dissolves. Add the finely sliced fresh red Thai chili, dried crushed red pepper, and whole dried chilies to taste, adjusting the heat level to your preference. Set aside.
In a large serving bowl, combine the shredded napa cabbage, peeled and cut jicama batons, and picked mung bean sprouts. Toss gently to mix.
Add the pomelo segments to the vegetable mixture and fold gently to distribute evenly without crushing the fruit.
Pour the spicy Thai dressing over the salad and toss well to coat all ingredients evenly. Taste and adjust the balance of lime, sugar, and heat as needed.
Transfer the salad to a serving platter or individual plates. Top with crushed roasted peanuts, fresh cilantro, and Thai-style fried shallots just before serving.
