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

Jicama and Pomelo Salad With Spicy Thai Dressing (Vegan) Recipe
13 Ingredients
  • 2 tablespoons juice from about 2 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
Nutrition
122
6% daily value
4 servings
                                       
                                            balanced, vegan, vegetarian, dairy-​free
     

Fat

7% 5

Saturated

3% 1

Trans

- 0

Monounsaturated

- 2

Polyunsaturated

- 2

Carbs

6% 18

Carbs (net)

- 15

Fiber

16% 4

Sugars

- 11

Sugars, added

- 4

Protein

10% 5

Cholesterol

- 0

Sodium

7% 175

Calcium

8% 78

Magnesium

10% 40

Potassium

10% 358

Iron

7% 1

Zinc

4% 1

Phosphorus

12% 87

Vitamin A

13% 121

Vitamin C

74% 45

Thiamin (B1)

9% 0

Riboflavin (B2)

6% 0

Niacin (B3)

9% 2

Vitamin B6

10% 0

Folate equivalent (total)

19% 75

Folate (food)

- 75

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

5% 1

Vitamin K

40% 32
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