This Warm Jicama and Cabbage Salad is an adapted version of the Jiu Hu Char using shrimps instead of pork belly and dried cuttle fish strips.
Jicama is a juicy, crispy, and sweet edible root with a yellowish paper like skin. Sometimes it is referred to as yam bean. In Southeast Asia, it is commonly known as bang kuang and is an essential ingredient for making spring rolls. Jicama is excellent eaten raw and is a superb snack. It also lends itself well in salads.
Filling for Lettuce Wrap
I like to prepare this Warm Jicama and Cabbage Salad in the warmer months. It is great as a filling for lettuce wrap. Ingredients such as minced pork and mushrooms are often included but I like to keep it light with just a little shrimp for added sweetness.
An Adapted Recipe Based on Jiu Hu Char
This recipe is based on a very popular Nyonya recipe, Jiu Hu Char (Stir Fry Jicama with Cuttlefish) which is often served during the Chinese New Year. Jiu Hu Char is more traditional and uses more ingredients. I think both are equally tasty.
Similar Tools Used in Making This Warm Jicama and Cabbage Salad
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• Asian Kitchen Carbon Steel Wok Stir Fry Pan, 12-inch
• Classic Series Carbon Steel Wok, 14-inch
• Stainless Steel Professional Wok Turner Spatula
This Warm Jicama and Cabbage Salad is an adapted version of the Jiu Hu Char using shrimps instead of pork belly and dried cuttle fish strips.
- ½ lb shrimp (peeled and deveined) (225g)
- 1 medium jicama / bang kuang (about 1½ lbs/675g)
- 2 large carrots
- ½ head cabbage (finely sliced) (1 lb/450g)
- 2 tbsp vegetable oil
- 2 cloves garlic (minced)
- 1 onion (peeled and thinly sliced)
- Salt and pepper to taste
- 3 green onions (finely sliced)
- Lettuce leaves for wrapping
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Half shrimp lengthwise so that it will curl when cooked.
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Peel jicama and grate into fine strips using a box grater. Do the same for carrots.
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In a wok or large pan, heat vegetable oil. Add garlic and onions and fry until fragrant.
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Add shrimps and cook till they curl.
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Add shredded jicama, carrots, and cabbage. Stir to mix well.
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Add salt and pepper and continue to cook for about 15 minutes over medium low heat.
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Stir in sliced green onions.
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Remove and serve warm with lettuce leaves if preferred.
Serving Suggestion
Spoon Warm Jicama and Cabbage Salad onto lettuce leaves. Roll up and enjoy.
Enjoy…..and have a wonderful day! 😎
Yum! This looks delicious! It looks like a perfect summer meal!
i love jicama…great salad..love your blog background
sweetlife
never know about jicama…thanks for sharing the new thing to me…..the dish looks lovely and healthy…
Mmm…I love using lettuce as wraps. It adds the perfect crunch and a refreshing bite. Your dish sounds delicious! I would definitely prefer to use shrimp over pork as I'm not a big fan of pork.
Oh my – you're making me dream of poh piah now! Been months since I had any. This looks so fresh and yummy and I have a very good idea of how it tastes! I'm with Lequan – I would take the flavour of shrimps over pork any day! This would be PERFECT for the awfully warm weather going on right now *sigh*
This sounds great! I wish that jicama was available in Bulgaria. I love your iceburg lettuce bowl. Thanks for sharing.
that sounds a very exotic ingredient and the dish looks very light and summer friendly. between was exploring your site and loved the way you explained sushi…you have a real nice blog Biren…very informative and lovely pictures.
This looks very delicious and great to make poh piah or wraps. It's quite difficult to find bang kwang here. I really love the Penang poh piah…oooh….so delicious!
this looks really delicious n inviting..
I'm going to search everywhere for jicama now. And I'll remember to not pronounce the J.
Sounds lovely.I do not think I have jicama like that before.
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This is too funny! I just made this same salad last night. It was a Bobby Flay recipe that has chili spices in it. I like yours better!
A scrumptious salad! I love the addition of shrimp!
@Kathleen – Yes, it's nice and light for summer.
@sweetlife – Thanks for visiting and for the nice comments!
@Kamalika – Thanks!
lequan@luvtoeat – Lettuce wraps are great! We do that a lot even way back when I was little. Mom use to make this dish and we always had it with lettuce.
denise@quickies on the dinner table – I like it with shrimps too. Whenever I make this, I know what my boys are thinking of…..spring rolls!
@Casey Angelova – Yes, I remember you sharing about finding ingredients in Bulgaria and I enjoy reading about your adventures in search of them. Perhaps you may still find them tucked away somewhere 🙂
@Sayantani – Thanks for visiting and for your lovely comments. You've made my day!
@MaryMoh – Good thing jicama is easily available here. I sometimes eat it like a fruit. Love the juicy, crunchy taste. I have even cooked it in a soup with carrots….very light, sweet, and delicious.
@Subhie Arun – Thank you.
@Rick – All the best in your search 🙂
@Noelle – Do try it as it is light and refreshing. It can be made vegetarian as well. Nice to have a warm salad sometimes 🙂
@motherrimmy – Aahhh…great minds think alike! I'll have to check out his recipe. I've never had cooked it with chili spices but we do spread a mix of sweet sauce and chili sauce on the lettuce before putting the salad on it.
@5 Star Foodie – The shrimps do add sweetness to the dish.
Such a simple yet healthy recipe. It looks so delicious for a healthy dish. Love the use of lettuce as wraps as there's a Chinese minced pork dish that is eaten this way too.
Oh my, I love jicama, haven't served it in quite some time, shame on me. This sounds and looks great. I will be trying this asap!
I heart jicama. How can it not be liked? Great, flavorful looking salad and so versatile…I'd like to try it with the pork & mushrooms!
Jicama filling usually reminds me of Chinese/Hokkien Popiah 🙂
I love Jicama and your salad looks so mouth watering!!
Cabbage salad looks healthy as well as delicious!
It looks delicious and I will have to give it a try! Love that cabbage! Great background for your blog also. Very unique!
@Xiao Yen Recipes – Thanks for visiting and for your nice comments. Yes, I do know that minced pork dish. It is very tasty.
@redkathy – I love jicama too and sometimes take it as a snack….so sweet and crunchy.
@Cristina (TeenieCakes) – I like jicama too. My mom cooks it with pork and mushrooms and it is delicious.
@tigerfish – That's true, jicama is often used in spring rolls.
@Spicie Foodie – It will be interesting to see how it is used in Mexican food.
@shahana – It is a light and refreshing salad.
@Pam – Thanks for visiting and following. Thank you also for the nice comments. I am glad you like the background. I do hope you will give this recipe a try 🙂