Grapefruit and Jícama Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe is part of a menu developed for Epicurious by Charles Phan, the chef-owner of San Francisco's The Slanted Door. 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 |
Directions:
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.
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.
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