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Grapefruit Salad with Jicama

by | Nov 3, 2017 | New Recipe

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

Reprinted with permission from The American Culinary Federation. Credit: Charles Phan, Chef, Slanted Door, San Francisco
The National Culinary Review, July/August 2016

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