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Grapefruit and Jicama Salad Print Email


2 cups shredded red cabbage
Salt and pepper
1/4 cup soy sauce (or fish sauce to taste)
1 tablespoon rice wine vinegar or other vinegar
1 tablespoon sugar
1 teaspoon minced garlic
1 small chili, minced, or dried red pepper flakes to taste
1 tablespoon lime juice, or to taste
1 cup shredded jicama
1/2 cup shredded carrot, optional
2 teaspoons corn or canola oil
1/2 cup coarsely chopped mint leaves
1/4 cup chopped candied pecans or walnuts, optional
2 grapefruits, segmented, tough membranes removed

Soak cabbage in salted water to cover while preparing other ingredients. Mix together soy sauce, vinegar, sugar, garlic, chili and lime juice; taste and add more lime juice if you like.

In a large bowl, combine jicama, carrots and oil. Drain cabbage, and crush it a bit between your hands. Toss it with other vegetables and oil, then with soy dressing. Taste and add a bit of salt and pepper if necessary. Divide among 4 plates and top with mint, nuts and grapefruit. Serve. Yield 4 servings. Time 30 minutes Charles Phan, of San Francisco's Slanted Door
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