Serves 2–3

The cucumber and the jicama offer very different crunches — one rather juicy and one rather snappy — in this appealing salad. The basil adds just enough bite to balance the sweetness of the coconut marinade.

Thailand Bamboo Shoots

1 20-ounce can of bamboo shoots, shredded, liquid reserved

Juice of ½ lime

1 teaspoon ground dried chili pepper

2 green onions, sliced

1 teaspoon fish sauce

2 tablespoons finely crushed peanuts, divided

Sticky rice, cooked according to package directions

  1. Place the shredded bamboo shoots and approximately ¼ cup (half) of the reserved bamboo liquid in a medium-sized saucepan. Bring the contents of the pan to a boil, reduce heat, and let simmer until tender, about 5 minutes. Remove from heat.
  2. Stir in the lime juice, chili pepper, green onions, fish sauce, and 1 tablespoon of the peanuts.
  3. Serve with sticky rice, sprinkled with the remaining peanuts.