Jicama and Pomelo Salad with Spicy Thai Dressing

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
• 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

Directions

Grab a large bowl and whisk the lime juice, sugar, garlic, soy sauce, fresh chili if you’re using it, 1 teaspoon dried chili, and the whole dried chilies if you want them, until the sugar has fully melted into the dressing. Add the pomelo, jicama, cabbage, sprouts, peanuts, and cilantro, then toss everything together. Taste and adjust with extra chili, lime juice, and sugar if you like. Move the salad to a serving platter, scatter the shallots over the top, and serve.