Ingredients
1 large jicama, peeled and julienned using a mandoline (about 4 cups)
1 large carrot, peeled and julienned using a mandoline
2 stalks celery, very finely sliced
1/4 cup each mint and cilantro, chopped
2 serrano chiles, minced
1/2 peeled, cooked medium shrimp (36 to 42 per lb.), tails removed, sliced in half lengthwise
2 tbsp. sugar
6 tbsp. fresh lime juice
6 tbsp. Thai or Vietnamese fish sauce
1/3 cup chopped salted peanuts
Directions
1. Spread jicama and carrot on a clean, dry dish towel with strands going in the same direction. Roll up and press towel (to squeeze out as much liquid as possible without breaking strands). Transfer vegetables to a bowl and fluff with your fingers. Add celery, mint, cilantro, chiles, and shrimp and toss to combine.
2. In a small bowl, combine lime juice, sugar, and fish sauce and stir until sugar dissolves. Pour dressing over salad and toss to coat, then sprinkle with chopped peanuts.



