Jicama and Pomelo Salad With Spicy Thai Dressing (Vegan) Recipe

Updated August 30, 2018

A refreshing hot, sweet, and sour Thai-style salad with jicama and pomelo.

Recipe Details

Prep 10 mins

Active 15 mins

Total 10 mins

Serves 4 to 6 servings

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Ingredients

2 tablespoons juice from about 2 whole 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

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. Add pomelo, jicama, cabbage, sprouts, peanuts, and cilantro. Toss to combine, then season with more chili, lime juice, and sugar if desired. Transfer to a serving platter, sprinkle with shallots, and serve.

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	168
% Daily Value*
Total Fat 4g	5%
Saturated Fat 1g	3%
Cholesterol 0mg	0%
Sodium 137mg	6%
Total Carbohydrate 32g	12%
Dietary Fiber 8g	29%
Total Sugars 9g
Protein 4g
Vitamin C 103mg	515%
Calcium 47mg	4%
Iron 2mg	9%
Potassium 586mg	12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.