Thai-Style Jicama Salad

Ingredients

• 1 large carrots julienned peeled
• 2 stalks celery very finely sliced
• 0.3 cup cilantro leaves chopped
• 2 tablespoons vietnamese fish sauce (nam pla or nuoc mam)
• 4 cups jicama julienned peeled
• 6 tablespoons juice of lime fresh
• 0.3 cup mint leaves chopped
• 0.3 cup peanuts salted chopped
• 2  serrano chiles minced
• 0.5 pound shrimp cooked peeled sliced in half lengthwise per lb.), tails removed,
• 2 tablespoons sugar 

Equipment

• bowl
• kitchen towels

Directions

1. Spread jicama and carrot on a clean, dry dish towel with strands going in the same direction.
2. Roll up and press towel (to squeeze out as much liquid as possible without breaking strands).
3. Transfer vegetables to a bowl and fluff with your fingers.
4. Add celery, mint, cilantro, chiles, and shrimp and toss to combine.
5. In a small bowl, combine lime juice, sugar, and fish sauce and stir until sugar dissolves.
6. Pour dressing over salad and toss to coat, then sprinkle with chopped peanuts.