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Vietnamese Grapefruit And Jicama Salad In A Ponzu Dressing


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  • 4 tablespoons soy sauce
  • 8 tablespoons red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 square piece Konbu (dried kelp) (3/4 inch)
  • 1 cup grape seed oil
  • 1 tablespoon honey
  • 1 teaspoon minced garlic
  • 1/4 teaspoon freshly-ground black pepper
  • 1/4 teaspoon cayenne
  • SALAD:
  • 1 jicama - (16 oz) peeled, julienned
  • 1/2 pound red cabbage finely sliced
  • 1 large carrot peeled, julienned
  • 1/4 cup chopped fresh mint
  • 1 fresh Thai chile thinly sliced (or Serrano chile)
  • 2 ruby red grapefruits peeled, segmented
  • 2 teaspoons vegetable oil
  • 2 tablespoons brown sugar
  • 1 teaspoon rice vinegar
  • 1/2 cup pecan pieces
  • 1/8 teaspoon cayenne
  • 1/8 teaspoon salt


Servings 6


Step 1

In a bowl, combine the soy sauce, red wine vinegar, lemon juice, and kelp. Cover and let sit for 12 to 24 hours. Strain the soy mixture. Add the oil, honey garlic, black pepper and cayenne to the strained mixture, and whisk to combine.

In a large bowl, toss the jicama, cabbage, carrots, mint, and chili with dressing to taste. Fold in the grapefruit segments, being careful not to break, adding more dressing as needed. Top with the candied pecans, and serve.

For the Candied Pecans: In a medium skillet, combine the oil, sugar, and vinegar, and cook, stirring over medium heat until the sugar is dissolved. Add the pecans, cayenne, and salt, and cook, stirring, until the nuts are toasted and evenly coated, 4 to 5 minutes. Remove from the heat and spread on a baking sheet lined with waxed paper. (Makes about 1/2 cup)

This recipe yields 6 servings.

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