Red Cabbage, Grapefruit, and Jicama Salad

In 2010, we came to San Francisco and spent a day with our friends, walking and talking. It was time for lunch when we passed by the Ferry Building Marketplace. “You have to try this red cabbage salad!” — said my friend and led us to The Slanted Door. Though the recipe details could’ve changed since 2010, the description includes the same main ingredients: grapefruit & jicama, red cabbage, pickled carrot, candied pecan. And a dressing with Asian roots. Since then, there have been many variations of this salad in my kitchen with two main ingredients — red cabbage and grapefruit — intact and others included, excluded, and substituted. I found kohlrabi and pear suitable replacements for jicama. I added thinly sliced kumquats to grapefruit segments. I tried different glazed, caramelized, or toasted nuts. I used other Asian dressings — made from scratch or a store-bought mix, depending on how lazy I felt or what was handy. Serving this salad with either cooked or smoked duck breast was always successful. The recipe below is a version I make most often.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Wash the red cabbage head, remove tough outer leaves, and shred it thinly. Add salt and pepper, gently toss. Let it stay for a few minutes, and salt will draw the juices to make cabbage softer.

Step 2

Meanwhile, peel and julienne carrots and jicama.

Step 3

Peel grapefruit and cut the segments.

Step 4

Combine all dressing ingredients. Julienne half of the mint leaves. In a large bowl, toss the cabbage, carrot, jicama, half of the grapefruit segments, and julienned mint with the dressing.

Step 5

Portion salad on 4 plates and arrange the rest of the grapefruit segments, mint leaves, and pecans on top. Enjoy!

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