Red Cabbage Jicama Grapefruit Salad

When I lived in San Francisco, I frequently ate at the Slanted Door, a Vietnamese restaurant that, to this day, is my all-time favorite restaurant. Chef Charles Phan created restaurants that served outrageously flavorful food using top-notch ingredients. One of my favorite dishes on the menu was a jicama grapefruit salad with candied pecans. It was fresh, crunchy and had so many flavors. So, I found a copycat recipe online, and made it my own.

NuJu Ginger Snapple Pressed Juice Vinaigrette Dressing

Servings: Makes 3/4 cup

Ingredients

• 1/4 cup NuJu Ginger Snapple pressed juice

• 1 small clove garlic, finely grated or minced minced

• 1 tsp. Dijon mustard

• 1/8 tsp. kosher salt

• 1/16 tsp. ground black pepper

• 1/2 cup grapeseed or avocado oil

Instructions

1. In a glass measuring cup, add the juice, garlic, mustard, salt and pepper. Whisk together.

2. Slowly drizzle in the oil to ensure that it gets emulsified. Taste and add more seasoning, if desired.

If you don't have NuJu Ginger Snapple Pressed Juice, you can make a Ginger Vinaigrette Dressing

Servings: Makes 3/4 cup

Ingredients

• 1/4 cup rice wine vinegar

• 1 Tbsp. maple syrup or honey, to taste

• 1 tsp. Dijon mustard

• 1 Tbsp. finely grated fresh ginger

• 1/2 tsp. salt

• 1/4 tsp. freshly ground black pepper

• 1/2 cup neutral oil (canola, grapeseed, avocado)

Instructions

1. In a glass measuring cup, add the rice wine vinegar, maple syrup, mustard, grated ginger, salt and pepper. Whisk together.

2. Slowly drizzle in the oil to ensure that it gets emulsified. Taste and add more seasoning, if desired.

Red Cabbage Jicama Grapefruit Salad

Servings: Makes 3 1/2 cups of Salad

Ingredients

• 1 1/2 cups thinly shredded red cabbage

• 1 cup jicama, cut into matchsticks

• 1 medium carrot, shredded or matchsticks

• 1 pink grapefruit, supremed (segmented) and juiced

• 1/4 cup chopped mint

• 1/3 cup candied or toasted pecans, chopped

• Vinaigrette Dressing (whichever one you made)

Instructions

1.    In a large bowl, add the cabbage, jicama and carrot. NOTE: You can soak the cabbage in filtered water with 1 Tbsp. salt, which will draw out some of the moisture and color. After 15 minutes, rinse in a colander and pat dry with a paper towel.

2.   Cut the rind off the grapefruit. Cut grapefruit supremes over the bowl of vegetables (this will allow the juice to be captured in the bowl). If you don't know how to supreme (cut citrus segments), here's a brief video

3.    Add the chopped mint and pecans.

4.    Toss in the dressing and serve immediately.