Green Apple Jicama And Prawn Salad With Mint Lemongrass And Dijon Dressing Food

JICAMA SALAD WITH LIME JUICE AND FRESH MINT

Steps:

• Combine jicama and oil in a bowl and toss well. Add lime juice, chile powder, and salt. Toss to coat. Divide salad among 4 small bowls, then sprinkle each with 1/4 of the mint and cheese right before serving.

GREEN APPLE, JICAMA, AND PRAWN SALAD WITH MINT, LEMONGRASS, AND DIJON DRESSING

Steps:

• 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.

JICAMA SALAD DRESSING

Steps:

• Whisk together all except cilantro. Just before serving over jicama/vegetable salads, add cilantro. Toss salad and allow to sit in fridge for at least 1/2 hour.

GREEN APPLE, JICAMA, AND PRAWN SALAD WITH MINT, LEMONGRASS, AND DIJON DRESSING

Steps:

• 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.

JICAMA - APPLE SALAD

Steps:

• Peel jicama and cut into chunks.
• Wash apple, core and cut into chunks.
• Wash carrot, peel if needed, cut into chunks.
• Add above chunks to food processor and pulse until desired texture is reached (3-5 pulses should do it).
• Transfer to bowl and set aside.
• Combine remaining ingredients, whisk until smooth.
• Taste for desired seasoning, adjust accordingly.
• Pour over vegetable mixture and toss.
• May be served immediately or refrigerate and let flavors meld.

JICAMA APPLE SALAD

Steps:

• In a medium bowl, stir together jícama, apple, red bell pepper, green onions, and fresh cilantro.
• In a small bowl, whisk together vegetable oil, lime juice, brown sugar, red pepper flakes, and salt.
• Pour dressing over salad and toss to combine.
• Sprinkle with chopped peanuts and serve.