Shrimp And Jicama Salad With Chile Vinegar Recipes

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SHRIMP, JICAMA AND CHILE VINEGAR SALAD



Shrimp, Jicama and Chile Vinegar Salad image

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

Provided by maddiesmom

Categories     Salad     Vegetable Salad Recipes

Time 1h20m

Yield 4

Number Of Ingredients 8

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

Steps:

  • Mix rice vinegar, sugar, jalapeno pepper, and cilantro in a bowl; stir until sugar has dissolved.
  • Place jicama and 1/3 of the vinegar dressing in a resealable plastic bag; seal and refrigerate for 1 hour.
  • Place shrimp in a separate resealable plastic bag with 1/3 of the dressing; seal and refrigerate for 1 hour. Refrigerate remaining vinegar dressing.
  • Arrange alternate slices of tomatillo and tomato around the edge of a salad plate.
  • Mound marinated jicama in the center of the plate and top with marinated shrimp.
  • Pour remaining 1/3 of the dressing over salad.

Nutrition Facts : Calories 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, Sodium 1103.7 mg, Sugar 29.8 g

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