Grapefruit and JÃcama 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.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
Vietnamese
Salad
Side
No-Cook
Quick & Easy
Grapefruit
Mint
Pecan
Hot Pepper
Carrot
JÃcama
Cabbage
Soy Sauce
Vegan
Vegetarian
Pescatarian
Dairy Free
Peanut Free
Kosher
- 1 tablespoon sugar
- salt
- 1 teaspoon minced garlic
- 1/4 cup soy sauce
- salt and pepper, to taste
- 2 cups shredded red cabbage
- Carbohydrate 21 g(7%)
- Fat 3 g(4%)
- Fiber 5 g(19%)
- Protein 3 g(7%)
- Saturated Fat 0 g(2%)
- Sodium 890 mg(37%)
- Calories 111
Preparation 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. 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.
