GRAPEFRUIT AND JíCAMA SALAD
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
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.
PINK GRAPEFRUIT AND JICAMA SALAD
Provided by Food Network
Yield 4 to 6 appetizer salads
Number Of Ingredients 9
Steps:
- Peel the grapefruits and remove the individual segments (supreme) with a sharp knife. Place the tip of the knife between the fruit segment and the membranes that separate it from the next segment and cut inward on both sides to remove. Place the fruit into a bowl and save the pulpy membrane, which is full of juice, for the dressing.
- Peel and julienne the jicama tossing it into the same bowl as the fruit. Discard the pulp and add the mustard to the juice. Whisk in the honey and the jalapeno and slowly whisk in the olive oil.
- Toss the grapefruit and jicama with half of the dressing. Make a neat pile of greens on a dish and top with some of the salad. Drizzle some dressing around the plate, grind some pepper on top, sprinkle with sesame seeds.
PINK GRAPEFRUIT AND JICAMA SALAD
Provided by Food Network
Time 15m
Yield 4 to 6 appetizer salads
Number Of Ingredients 9
Steps:
- Peel the grapefruits and remove the individual segments (supreme) with a sharp knife. Place the tip of the knife between the fruit segment and the membranes that separate it from the next segment and cut inward on both sides to remove. Place the fruit into a bowl and save the pulpy membrane, which is full of juice, for the dressing.
- Peel and julienne the jicama tossing it into the same bowl as the fruit. Discard the pulp and add the mustard to the juice. Whisk in the honey and the jalapeno and slowly whisk in the olive oil.
- Toss the grapefruit and jicama with half of the dressing. Make a neat pile of greens on a dish and top with some of the salad. Drizzle some dressing around the plate, grind some pepper on top, sprinkle with sesame seeds.
FLORIDA GRAPEFRUIT AND JICAMA VIETNAMESE SALAD
Steps:
- Thinly slice jicama and stack slices. Cut into 2 inch (5 cm) matchstick size strips and place in a large bowl. Add cabbage, Florida grapefruit segments, carrot and cucumber. In a small bowl, whisk together Florida grapefruit juice, soy sauce, vinegar, garlic, honey and chili sauce. Pour over salad and toss to coat. Let stand 10 minutes before serving for flavours to develop. Makes 8 servings. www.newscanada.com
JICAMA GRAPEFRUIT SALAD
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
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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