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Home / Holiday / Chinese New Year / Warm Jicama and Cabbage Salad

Warm Jicama and Cabbage Salad

By: 👩‍🦳 Linda · Published: 🖨 April 21, 2010 · Updated: 💻October 22, 2018 · 🗨 23 Comments

Recipe ▼

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.

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. | RotiNRice.com

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.

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. | RotiNRice.com

Similar Tools Used in Making This Warm Jicama and Cabbage Salad

This post contains affiliate links. Please read my disclosure policy here.

• 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. | RotiNRice.com

Warm Jicama and Cabbage Salad

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.
Author : Linda Ooi
Course : Side Dish
Cuisine : Chinese
Print Recipe Pin Recipe Rate this Recipe
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Servings : 6 to 6 servings
Calories : 152kcal

Ingredients
  

  • 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

Instructions
 

  • Half shrimp lengthwise so that it will curl when cooked.
  • Peel jicama and grate into fine strips using a box grater. Do the same for carrots.
  • In a wok or large pan, heat vegetable oil. Add garlic and onions and fry until fragrant.
  • Add shrimps and cook till they curl.
  • Add shredded jicama, carrots, and cabbage. Stir to mix well.
  • Add salt and pepper and continue to cook for about 15 minutes over medium low heat.
  • Stir in sliced green onions.
  • Remove and serve warm with lettuce leaves if preferred.

Nutrition

Calories: 152kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice

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. | RotiNRice.com

Serving Suggestion

Spoon Warm Jicama and Cabbage Salad onto lettuce leaves. Roll up and enjoy.

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. | RotiNRice.com

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. | RotiNRice.com

Enjoy…..and have a wonderful day! 😎


Categories: 🗂 Chinese New Year, Salad, Side Dish, Southeast Asian, Vegetables Tags: 📋 Chinese, jicama, Nyonya

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Comments

  1. Kathleen says

    April 21, 2010 at 3:12 am

    Yum! This looks delicious! It looks like a perfect summer meal!

    Reply
  2. sweetlife says

    April 21, 2010 at 3:31 am

    i love jicama…great salad..love your blog background

    sweetlife

    Reply
  3. Kamalika says

    April 21, 2010 at 4:16 am

    never know about jicama…thanks for sharing the new thing to me…..the dish looks lovely and healthy…

    Reply
  4. lequan@luvtoeat says

    April 21, 2010 at 4:40 am

    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.

    Reply
  5. denise @ quickies on the dinner table says

    April 21, 2010 at 5:47 am

    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*

    Reply
  6. Casey Angelova says

    April 21, 2010 at 7:03 am

    This sounds great! I wish that jicama was available in Bulgaria. I love your iceburg lettuce bowl. Thanks for sharing.

    Reply
  7. Sayantani says

    April 21, 2010 at 7:24 am

    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.

    Reply
  8. MaryMoh says

    April 21, 2010 at 8:32 am

    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!

    Reply
  9. Subhie Arun says

    April 21, 2010 at 9:52 am

    this looks really delicious n inviting..

    Reply
  10. Rick says

    April 21, 2010 at 11:07 am

    I'm going to search everywhere for jicama now. And I'll remember to not pronounce the J.

    Reply
  11. Noelle says

    April 21, 2010 at 12:46 pm

    Sounds lovely.I do not think I have jicama like that before.

    Reply
  12. Noelle says

    April 21, 2010 at 2:04 pm

    Just to let you know! Your contact sheet does not seem to work. I wanted to email you my reponse from your post on my blog about detox. Please email me noellsky (at) gmail (dot) com

    Reply
  13. motherrimmy says

    April 21, 2010 at 2:22 pm

    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!

    Reply
  14. 5 Star Foodie says

    April 21, 2010 at 3:05 pm

    A scrumptious salad! I love the addition of shrimp!

    Reply
  15. Biren says

    April 21, 2010 at 3:13 pm

    @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.

    Reply
  16. Xiao Yen Recipes says

    April 21, 2010 at 4:49 pm

    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.

    Reply
  17. redkathy says

    April 21, 2010 at 9:25 pm

    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!

    Reply
  18. Cristina (TeenieCakes) says

    April 22, 2010 at 7:47 am

    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!

    Reply
  19. tigerfish says

    April 22, 2010 at 9:11 am

    Jicama filling usually reminds me of Chinese/Hokkien Popiah 🙂

    Reply
  20. Spicie Foodie says

    April 22, 2010 at 1:09 pm

    I love Jicama and your salad looks so mouth watering!!

    Reply
  21. shahana says

    April 22, 2010 at 3:33 pm

    Cabbage salad looks healthy as well as delicious!

    Reply
  22. Pam says

    April 22, 2010 at 3:39 pm

    It looks delicious and I will have to give it a try! Love that cabbage! Great background for your blog also. Very unique!

    Reply
  23. Biren says

    April 23, 2010 at 2:38 am

    @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 🙂

    Reply

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My grace is sufficient for thee…
2 Corinthians 12:9

Hi, I’m Linda! I make quick, easy meals, and spin on classics and old favorites with focus on Malaysian, Chinese, and American cuisines. Read more →

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