Grapefruit Salad with Jicama
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Credit: Charles Phan, Chef, Slanted Door, San Francisco
The National Culinary Review, July/August 2016
Ingredients
5 garlic cloves
2 Thai chilies
¾ cup sugar
1 cup Kikkoman Less Sodium Soy Sauce
1 cup water
½ cup rice vinegar
1 lb. thinly shredded red cabbage
½ lb. jicama, julienned
¼ cup julienned carrot
1 large grapefruit, sectioned
½ cup candied pecans
¼ cup chopped rau ram (Vietnamese mint) or mint
2 T. olive oil
Instructions
In mortar, pound garlic, chilies and sugar to a paste. Add soy sauce, water and vinegar. Wash and rinse cabbage twice; drain well. Combine cabbage, jicama, carrot, grapefruit, pecans, rau ram, olive oil and ½ cup dressing. Toss well.
Yield
6 servings
Tags
The National Culinary Review, Vegetarian
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