Florida Grapefruit And Jicama Vietnamese Salad Recipes

GRAPEFRUIT AND JíCAMA SALAD

Grapefruit and Jícama Salad image

Provided by Charles Phan

Categories Salad Side No-Cook Quick & Easy Grapefruit Mint Pecan Hot Pepper Carrot Jícama Cabbage Soy Sauce Vegan Vegetarian Pescatarian Dairy Free Peanut Free Kosher

Yield Makes 4 servings

Number Of Ingredients 15

Ingredients

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

Steps:

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.

JICAMA GRAPEFRUIT SALAD

Jicama Grapefruit Salad image

Make and share this Jicama Grapefruit Salad recipe from Food.com.

Provided by dicentra

Categories Citrus

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 jicama (1 lb. or a 1-lb. piece)
1/2 cup thinly sliced red onion
2 red grapefruits (1 1/4 lb. each)
1/4 cup red wine vinegar
2 tablespoons chopped fresh basil leaves
1 garlic clove, minced
1/4 teaspoon salt
1/2 cup sliced red radish
1 firm-ripe avocado (1/2 lb.)
pepper

Steps:

Rinse jicama. Cut off and discard skin and any tough fibers. Cut jicama into matchstick-size sticks 2 to 3 inches long.
Rinse onion slices with cool water and drain.
With a knife, cut off and discard grapefruit peel and membrane. Over a wide serving bowl, cut between inner grapefruit membranes and lift out fruit segments.
Put fruit in bowl. Squeeze remaining membrane over bowl to collect juice.
Drain grapefruit segments; save 1/2 cup juice and keep the rest to drink.
Combine the 1/2 cup juice with vinegar, basil, garlic, and 1/4 teaspoon salt; return to grapefruit. Add jicama, radishes, and onion and mix.
Peel, pit, and thinly slice avocado onto jicama salad. Gently mix and add salt and pepper to taste.

Nutrition Facts : Calories 206.9, Fat 7.7, SaturatedFat 1.1, Sodium 161.9, Carbohydrate 34.8, Fiber 14, Sugar 12.9, Protein 3.5

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