Shrimp, Jicama And Chile Vinegar Salad
Jicama has a lot of similarities to a potato, but the skin is not edible, it's sweeter, and has much but is jicama paleo friendly?
Recipe Summary Shrimp, Jicama And Chile Vinegar Salad
This salad is very easy to make and very refreshing on a hot summer day.Ingredients | Jicama Paleo⅔ cup seasoned rice vinegar⅓ cup white sugar2 tablespoons seeded and minced fresh jalapeno pepper, or to taste2 tablespoons chopped fresh cilantro, or more to taste2 cups peeled, shredded jicama1 pound cooked shrimp, shelled and deveined3 tomatillos, husked and sliced3 tomatoes, slicedDirectionsMix 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.Info | Jicama Paleoprep:
20 mins
additional:
1 hr
total:
1 hr 20 mins
Servings:
4
Yield:
4 servings
TAG : Shrimp, Jicama And Chile Vinegar SaladSalad, Vegetable Salad Recipes,
