This salad is perfect for when you’re not in the mood for salad greens but still craving something refreshing and healthy. It’s similar to a Thai papaya salad but made with more accessible ingredients! The prep is minimal, and if you have a mandolin, you’ll be able to put together this salad in a breeze.


Prep time: 10 minutes

Cook time: 7 minutes

Total time: 17 minutes



  • 1 medium spaghetti squash
  • 1 medium jicama
  • 1 English cucumber
  • 2 medium carrots
  • 1 cup sugar
  • 1 cup vinegar
  • 2 cups warm water
  • 2 cups ice cubes
  • 1 lb precooked shrimp
  • 1 tbsp fish sauce
  • ¼ cup chopped cilantro
  • ¼ cup chopped peanuts



  1. Cut spaghetti squash in half, lengthwise. Remove all seeds and excess string.
  2. Place cut side down on a plate and microwave for about 7 minutes until the squash is tender and cooked.
  3. Scrape inside of squash with a fork to remove the strands.
  4. Chop jicama, cucumber, and carrots into long pieces about the same size as the spaghetti squash strands. A mandolin will greatly expedite this step!
  5. In a large bowl, mix sugar, vinegar, and warm water until sugar dissolves. Add ice cubes to the bowl.
  6. Add spaghetti squash, jicama, cucumber, and carrots to the liquid mixture.
  7. Refrigerate for 2-3 hours.
  8. Squeeze out all of the liquid from the vegetables.
  9. Top with precooked shrimp and fish sauce (to taste).
  10. Garnish with chopped cilantro and peanuts and enjoy!