Thai-Style Jicama Salad

• 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 mint, chopped
• 1/4 cup cilantro, chopped
• 2 serrano chiles, minced
• 1/2 pound peeled, cooked medium shrimp (36 to 42 per lb.), tails removed, sliced in half lengthwise
• 6 tablespoons fresh lime juice
• 2 tablespoons sugar
• 2 tablespoons Thai or Vietnamese fish sauce (nam pla or nuoc mam)
• 1/3 cup chopped salted peanuts

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.
3. Note: Nutritional analysis is per serving.

jicama, carrot, stalks celery, mint, cilantro, serrano chiles, shrimp, lime juice, sugar, fish sauce, peanuts

Taken from www.myrecipes.com/recipe/thai-style-jicama-salad (may not work)