Ingredients
2
cups shredded red cabbage
1
tbsp rice wine vinegar, or other vinegar
1
small chile pepper (preferably Thai chile), minced, or dried red pepper flakes, to taste
1
tsp lime juice, or to taste
1/2
cup shredded carrot (optional)
2
tsp 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
Directions
1.
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.
2.
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.
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