Grapefruit and Jícama Salad
This recipe is part of a menu developed for Epicurious by Charles Phan, the chef-owner of San Francisco's The Slanted Door. Read more about Phan and Vietnamese food.
Recipe information
Yield
Makes 4 servings
Ingredients
2
cups shredded red cabbage
Salt
1
/4 cup soy sauce
1
tablespoon rice wine vinegar, or other vinegar
1
tablespoon sugar
1
teaspoon minced garlic
1
small chile pepper (preferably Thai chile), minced, or dried red pepper flakes, to taste
1
teaspoon lime juice, or to taste
1
cup shredded jicama
1
/2 cup shredded carrot (optional)
2
teaspoons corn oil or canola oil
Salt and pepper, to taste
1
/2 cup coarsely chopped mint leaves
1
/4 cup chopped candied pecans or walnuts (optional)
2
grapefruits, segmented, tough membranes removed
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Preparation
Step 1
Place cabbage in a bowl and cover with salted water. Set aside. Combine soy sauce, vinegar, sugar, garlic, chile, and lime juice. Add more lime juice to taste.
Step 2
In a large bowl, combine jicama, carrot, and oil. Drain cabbage and crush it a bit between your hands. Toss cabbage with jicama mixture, then with soy dressing. Add salt and pepper to taste. Divide among 4 plates and top with with mint, nuts, and grapefruit. Serve.