Ingredients

• 1 large jicama, peeled and julienned using a mandoline
• 1 large carrot, see above
• 2 stalks celery, very finely sliced
• 1/4 cup mint, chopped
• 1/4 cup cilantro, chopped
• 2 serrano chiles, minced
• 1/2 lb peeled cooked shrimp, sliced in half lengthwise
• 6 tbsp fresh lime juice
• 2 tbsp sugar
• 2 tbsp fish sauce
• 1/2 cup salted peanuts

Directions

1. Dry jicama and carrots

2. Add celery, mint, cilantro, chiles, and shrimp. Toss to combine

3. In a small bowl, combine lime juice, sugar, fish sauce, and stir until sugar dissolves. Pour dressing over salad and toss to coat, then sprinkle with chopped peanuts.

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