Even in the dead of winter, with the East Coast digging out of snow drifts, we can always turn to pink grapefruit from Florida and the California desert for a bit of rosy sunshine. Combined with colorful red cabbage and the snap of jicama (either cut into matchsticks or shredded), and a Thai-like dressing, this slaw will have you thinking of summer, or a trip to Southeast Asia. Put the snow shovel aside for awhile...you’re traveling! And traveling to a very healthy place on your plate.
- ½ small jicama
- 3 medium carrots, peeled
- ½ small head red cabbage, cored
- ¼ cup fresh lime juice (about 2 limes)
- 1 ½ tablespoons vegetable oil
- 2 teaspoons minced peeled fresh ginger
- 1 ½ tablespoons smooth peanut butter or other nut butter
- ¼ cup coconut milk
- 3 tablespoons water
- Zest of ½ lemon (about 1 teaspoon)
- ½ teaspoon white pepper
- 2 pink grapefruits
- 6 lettuce or red cabbage leaves
- 6 sprigs fresh cilantro
1. With a sharp knife, mandolin, or box grater, cut the jicama, carrots, and red cabbage into fine shreds and place in a 2-quart bowl.
2. In a blender, combine the lime juice, oil, ginger, peanut butter, coconut milk, water, lemon zest, and white pepper. Add the dressing to the shredded vegetables and toss to combine. Cover and chill.
3. Cut away all the peel and white pith from the grapefruit. Then cut alongside each of the membranes to release the grapefruit segments, catching as much of the juice as you can, and add it to the slaw.
4. Serve the slaw mounded on a lettuce leaf and surrounded by a few grapefruit segments. Top the salad with a cilantro sprig.
※ Substitute napa cabbage, bok choy, or any green that appeals to you, for jicama.
※ Chop ¼ cup unsalted roasted peanuts and mix into the salad.
※ Wash, stem, and chop the leaves from 6 sprigs of cilantro or 2 sprigs of basil and stir into the salad just before serving.
PHOTO: Courtesy of Rancho La Puerta