Best Grapefruit And Jícama Salad Recipes

Grapefruit and Jícama Salad image

Provided by Charles Phan

Yield Makes 4 servings

Number Of Ingredients 15

2 cups shredded red cabbage
Salt
1/4 cup soy sauce
1 tablespoon rice wine vinegar, or other vinegar
1 tablespoon sugar
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

Steps:

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.
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.

FLORIDA GRAPEFRUIT AND JICAMA VIETNAMESE SALAD image

Yield 8

Number Of Ingredients 10

1 small jicama, peeled (about 1 1/4 lb/600 g)
3 cups (750 ml) shredded napa cabbage
2 Florida ruby red grapefruits, peeled and segmented
1 carrot, shredded
1 cup (250 ml) diced English cucumber
3 tbsp (45 ml) Florida ruby red grapefruit juice
2 tbsp (30 ml) each soy sauce and rice vinegar
1 large clove garlic, minced
2 tbsp (30 ml) liquid honey
2 tsp (10 ml) sriracha chili sauce

Steps:

Thinly slice jicama and stack slices. Cut into 2 inch (5 cm) matchstick size strips and place in a large bowl. Add cabbage, Florida grapefruit segments, carrot and cucumber. In a small bowl, whisk together Florida grapefruit juice, soy sauce, vinegar, garlic, honey and chili sauce. Pour over salad and toss to coat. Let stand 10 minutes before serving for flavours to develop. Makes 8 servings. www.newscanada.com

Pink Grapefruit and Jicama Salad image

Provided by Food Network

Time 15m

Yield 4 to 6 appetizer salads

Number Of Ingredients 9

2 large pink grapefruit
1/2 pound jicama
2 tablespoons mustard
2 tablespoons warm honey
1 jalapeno, seeded and finely chopped
1/2 cup extra virgin olive oil
Mesclun salad greens
Freshly ground black pepper
2 tablespoons sesame seeds

Steps:

Peel the grapefruits and remove the individual segments (supreme) with a sharp knife. Place the tip of the knife between the fruit segment and the membranes that separate it from the next segment and cut inward on both sides to remove. Place the fruit into a bowl and save the pulpy membrane, which is full of juice, for the dressing.
Peel and julienne the jicama tossing it into the same bowl as the fruit. Discard the pulp and add the mustard to the juice. Whisk in the honey and the jalapeno and slowly whisk in the olive oil.
Toss the grapefruit and jicama with half of the dressing. Make a neat pile of greens on a dish and top with some of the salad. Drizzle some dressing around the plate, grind some pepper on top, sprinkle with sesame seeds.