Prep time: 15 mins
Total time: 15 mins
- 1 large jicama peeled and grated
- 2 medium carrots grated
- 2 medium shallots peeled and grated
- ⅓ cup fresh cilantro chopped
- ¼ cup fresh thai basil chopped (sub regular basil if you don't have thai basil) *see notes
- ⅓ cup almonds chopped
- 1.25 oz dried shrimp
- 1 large clove garlic peeled and sliced thin
- 1 thai, serrano, or birds eye chili
- 2 tablespoons coconut sugar
- zest of 1 lime
- juice of 1 lime
- 1 tablespoon fish sauce
- 1½ tablespoons tamarind paste mixed with ½ tablespoon of warm water
- small pinch of salt
- In a large bowl toss the jicama, carrots, shallots, cilantro, and basil until evenly distributed and mixed.
- Grind the dried shrimp in a food processor until you get it's a rough powder. Add the chile and garlic and grind into the shrimp powder.
- Pour the shrimp powder into a mortar and pestle and add the salt, coconut sugar, and lime zest. Grind into the mortar with your pestle until fully incorporated. Add the fish sauce, tamarind paste, and lime juice and mix well.
- Heat a small pan over medium eat and add the chopped almonds to the pan. Toast for about 3-5 minutes, shaking the pan often to avoid burning, until the almonds are lightly browned. Pour onto a plate and allow to cool.
- Toss the salad with the dressing and top with the toasted almonds. Serve immediately or save it to serve sometime later in the day.
You can typically find thai basil at your local asian grocery stores.
Recipe by Slim Palate at https://slimpalate.com/thai-jicama-salad/