Shrimp, Jicama and Chile Vinegar Salad recipe

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Ingredients

⅔ cup seasoned rice vinegar
⅓ cup white sugar
2 tablespoons seeded and minced fresh jalapeno pepper, or to taste
2 tablespoons chopped fresh cilantro, or more to taste
2 cups peeled, shredded jicama
1 pound cooked shrimp, shelled and deveined
3 tomatillos, husked and sliced
3 tomatoes, sliced

Nutrition Info

259.6 calories
carbohydrate: 35.8 g
cholesterol: 221.3 mg
fat: 1.7 g
fiber: 4.6 g
protein: 25.3 g
saturatedFat: 0.4 g
servingSize: -
sodium: 1103.7 mg
sugar: 29.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix rice vinegar, sugar, jalapeno pepper, and cilantro in a bowl, stir until sugar has dissolved.

  2. Place jicama and 1/3 of the vinegar dressing in a resealable plastic bag, seal and refrigerate for 1 hour.

  3. Place shrimp in a separate resealable plastic bag with 1/3 of the dressing, seal and refrigerate for 1 hour. Refrigerate remaining vinegar dressing.

  4. Arrange alternate slices of tomatillo and tomato around the edge of a salad plate.

  5. Mound marinated jicama in the center of the plate and top with marinated shrimp.

  6. Pour remaining 1/3 of the dressing over salad.

Recipe Yield

4 servings

Recipe Note

This salad is very easy to make and very refreshing on a hot summer day.

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