Recipe

Ingredients (Yield: 6 servings)

Salad:
1 pound thinly shredded red cabbage
1/2 pound jicama, julienned
1/4 cup carrots, julienned
1 large grapefruit, sectioned
1/2 cup candied pecans
1/4 cup chopped rau ram (Vietnamese mint) or mint
2 tablespoons olive oil

Dressing:
5 cloves garlic
2 Thai chiles
3/4 cup sugar
1 cup Kikkoman Less Sodium Soy Sauce
1 cup water
1/2 cup rice vinegar

Instructions

To make Salad: Wash and rinse cabbage twice; drain well. Combine cabbage, jicama, carrots, grapefruit, pecans, rau ram, olive oil and 1/2 cup dressing (recipe follows). Toss well before serving.

To make Dressing: In mortar, pound garlic, chiles and sugar to a paste. Add soy sauce, water and vinegar. (Makes 2 1/2 cups)

Recipe created by Chef Charles Phan, Slanted Door, San Francisco

Contact Us

If you like this, try...

• Onigiri
• Mexican Pepper Steak
• Bacon Dressing