Jicama and Pomelo Salad with Spicy Thai Dressing (Vegan)

[Photographs: J. Kenji Lopez-Alt]

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Jicama and Pomelo Salad with Spicy Thai Dressing (Vegan)

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About This Recipe

Yield:Serves 4 to 6
Active time:15 minutes
Total time:15 minutes
This recipe appears in: The Vegan Experience: The Importance of Hearty Make-Ahead Salads


  • 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


  1. 1

    Combine lime juice, sugar, garlic, soy sauce, fresh chili (if using), 1 teaspoon dried chili, and whole dried chilies (if using) in a large bowl and whisk until sugar is completely dissolved. Add pomelo, jicama, cabbage, sprouts, peanuts, and cilantro. Toss to combine, then season with more chili, lime juice, and sugar if desired. Transfer to a serving platter, sprinkle with shallots, and serve.


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