Grapefruit & Jicama Salad

 

Pound together in a mortar:

          2 cloves garlic

          1 Thai chili (or substitute a Serrano chili if you cant find Thai chilies)

          3 tbs. sugar

 

To the spice paste add and stir together:

          2 tbs. rice vinegar

          2 tbs rice wine

          ¼ cup light soy sauce

          2 tbs fish sauce

 

Core and shred into thin strips with a sharp knife:

          750 g, 1.4 lb. cabbage (half red, half green)

 

Segment with a sharp knife, removing all peal and membrane:

          2 large grapefruits

 

Shred into thin strips with a mandolin or sharp knife:

          350 g, 3/4 lb. jicama

          350 g, 3/4 lb. carrots

 

All together in a large bowl, toss and serve immediately:

          dressing

          cabbage

          jicama

          carrots

          grapefruit

          ¼ cup rau ram, or a combination of cilantro and mint

          2 tbs. olive oil

 

PER SERVING: 165 calories, 3 g protein, 21 g carbohydrate, 9 g fat (1 g saturated), 0 mg cholesterol, 490 mg sodium, 4 g fiber.

 

Based off the Slanted Door restaurants version of this salad, it calls for rau ram, which is also known as Vietnamese coriander and as the laksa plant/herb. If rau ram is not available, use equal parts mint and cilantro. Dress the salad just before serving so the vegetables remain crisp.