Description
A crunchy, sweet, spicy, tangy, tart salad.
Ingredients
Scale
- 1/2 red cabbage, cored and finely shredded
- 2 teaspoons of salt
Pecans
- 2 tablespoons of canola or other neutral oil
- 3/4 cup of pecans
- 2 tablespoons brown sugar
- 1/2 teaspoon sea salt
- 1/4 teaspoon chili powder
Dressing
- 1/4 cup soy sauce
- Juice from 1 lime
- 1 tablespoon rice vinegar
- 1 tablespoon balsamic vinegar
- 1 tablespoon granulated sugar
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes (more or less)
The salad
- 1 medium jicama, shredded
- 2 medium carrots, shredded or cut into think matchsticks
- 1/2 cup mint leaves, roughly chopped
- 2 pink grapefruits, skin and membranes removed, cut into segments
- Salt and pepper to taste
Instructions
- Place shredded cabbage and salt in a bowl filled with water. Set aside to soak for 15 minutes.
- Place pecans in a medium skillet and toast over medium heat until they become fragrant (5-6 minutes). Watch closely so they do not burn. Once they are toasted, add oil and shake pan to coat then add sugar and cook over medium heat until the sugar melts and begins to caramelize. Turn heat off then toss in salt and chili pepper.
- Make dressing
- Combine all ingredients in a small bowl and whisk together.
- Drain the cabbage well then wrap in a dishtowel to absorb excess moisture.
- Mix cabbage, carrots and jicama in a large bowl then toss with 3 tablespoons oil. Pour the dressing over and mix well. Add half of the pecans, mint and grapefruit and mix gently. Use the rest of the ingredients to garnish the plated salads.
Notes
Use a mandolin or knife to shred the cabbage finely. Use a food processor to shred the jicama and carrots or cut into matchsticks.
Ultimately for the grapefruit, trim off all skin, pith and membrane, then slice out the sections or for an easier preparation, one the skin and pith is cut off, slice the grapefruit crossways then into smaller segments.
