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
81
4% daily value
6 servings
                                       
                                            balanced, low-​sodium, vegan, vegetarian, dairy-​free
     

Fat

5% 3

Saturated

2% 0

Trans

- 0

Monounsaturated

- 2

Polyunsaturated

- 1

Carbs

4% 12

Carbs (net)

- 10

Fiber

10% 3

Sugars

- 8

Sugars, added

- 3

Protein

6% 3

Cholesterol

- 0

Sodium

5% 117

Calcium

5% 52

Magnesium

6% 27

Potassium

5% 239

Iron

5% 1

Zinc

4% 0

Phosphorus

8% 58

Vitamin A

9% 81

Vitamin C

33% 30

Thiamin (B1)

7% 0

Riboflavin (B2)

5% 0

Niacin (B3)

7% 1

Vitamin B6

10% 0

Folate equivalent (total)

12% 50

Folate (food)

- 50

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

5% 1

Vitamin K

18% 21
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