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Jicama, Papaya, and Sweet Baby Broccoli with Thai Peanuts

This colorful, delightful dish combines sweet, spicy, and earthy flavors with crunchy pork rinds and creamy peanut dressing. Ideal as a salad or shareable appetizer.


1 can coconut milk

1 C peanut butter, smooth

1 T brown sugar

1 T red curry paste

1 T Ready-Set-Serve Lime Juice

1 tsp. fish sauce

1 tsp salt

2 tsp. red pepper flakes, split

1 jicama, peeled and julienned

2 bunches Ready-Set-Serve Sweet Baby Broccoli, steamed and julienned

1 papaya, peeled and julienned

1/4 C peanuts, chopped

1/4 C chicharrones (pork rinds), crumbled

Edible petals and microgreens, to garnish


Combine coconut milk, peanut butter, brown sugar, red curry paste, lime juice, fish sauce, salt and one teaspoon red pepper flakes in a saucepan. Heat, while whisking until all is incorporated. Remove from heat; reserve.

Arrange dollop of peanut sauce dressing on each serving plate. Top that with equal portions of jicama, sweet baby broccoli, and papaya. Garnish with more dressing, red pepper flakes, peanuts, chicharrones, and edible petals.