RECIPE: Slanted Door Grapefruit and Jicama Salad

The Slanted Door here in San Francisco is widely considered the best Vietnamese restaurant in the U.S. It offers authentic home-style Vietnamese cuisine made with fresh, seasonal ingredients from small local farms. I go to the Slanted Door as often as I can and it never disappoints.

I love this salad. It has just the right combination of sweet, salty and umami. Try it at home with an asian-inspired main dish.

Grapefruit and Jicama Salad

Ingredients
2 cups shredded red cabbage
Salt
1/4 cup soy sauce (I use Ohsawa Nama Shoyu)
1 tablespoon rice wine vinegar, or other vinegar (I recommend apple cider vinegar)
1 tablespoon sugar (I reduce this and use rapadura or sucanat instead)
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

Preparation
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.

Preparation
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.

Makes 4 servings

Comments

[Fearless Kitchen]

This looks really good. I usually avoid cabbage, but if it isn't cooked it might not be so bad, and it looks great in this dish!

[Mia]

I ate at the Slanted Door recently and got this salad - it was fantastic; and I loved the candied pecans!

[Mia]

I ate at the Slanted Door recently and got this salad - it was fantastic; and I loved the candied pecans!