This slaw gets tons of savory flavor from a ginger-peanut dressing. And since it’s chock full of red cabbage, carrots, and grapefruit segments, you get tons of vitamins and minerals too.
1/2 small jicama
3 medium carrots, peeled
1/2 small head red cabbage, cored
1/4 cup fresh lime juice, about 2 limes
1 1/2 tablespoons vegetable oil
2 teaspoons fresh ginger, peeled and minced
1 1/2 tablespoons smooth peanut or other nut butter
1/4 cup coconut milk
3 tablespoons water
Zest of 1/2 a lemon, about 1 teaspoon
1/2 teaspoon white pepper
2 pink grapefruits
6 lettuce or red cabbage leaves
6 sprigs fresh cilantro
With a sharp knife, mandoline, or box grater, cut the jicama, carrots, and red cabbage into fine shreds, and place in a 2-quart bowl.
- In a blender, combine the lime juice, oil, ginger, peanut butter, coconut milk, water, lemon zest, and white pepper.
- Add the dressing to the shredded vegetables and toss to combine. Cover and chill.
- Cut away all the peel and white pith from the grapefruit, then cut alongside each of the membranes to release the grapefruit segments, catching as much of the juice as you can, and add it to the slaw.
Serve the slaw mounded on a lettuce leaf and surrounded by a few grapefruit segments. Top the salad with a cilantro sprig.
Variations: For jicama, substitute napa cabbage, bok choy, or any green that appeals to you. Chop a 1/4 cup raw nuts and mix into the salad.
Wash, stem, and chop the leaves from 6 sprigs of cilantro or 2 sprigs of basil and stir into the salad just before serving.
From Dr. Frank Lipmann