Jicama and Pomelo Salad With Spicy Thai Dressing Vegan Recipe

Ingredients

• 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

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