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Grapefruit Jicama Salad with Pistachios

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    Source: www.catcora.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B6, B9, H, C
    MineralsSelenium, Iodine, Fluorine, Manganese, Potassium, Iron, Phosphorus, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Salad:

    2. 3 Large Grapefruit (Peeled and segmented )

    3. 3/4 Pound Jicama (Peeled and coarsely shredded)

    4. 1 Medium Carrot (About 1/2 cup; Peeled and grated or finely shredded)

    5. 1/3 Cup Fresh Cilantro Leaves (Plus 2 tablespoons)

    6. 2 Tablespoons Pistachios (Toasted and crushed)

    7. Asian Lime Vinaigrette:

    8. 1 Serrano Chile

    9. 1 Large Garlic Clove

    10. 1 Tablespoon Dark Brown Sugar (Packed)

    11. 3 Tablespoon Fresh Lime Juice (About 2 Medium Limes)

    12. 1 1/2 Tablespoon Asian Fish Sauce (Preferably Nuoc Mam)

    Instructions Jump to Ingredients ↑

    1. For the Vinaigrette: Cut the chile in half, scrape out the seeds, and mince it, being careful to wash your fingers and the knife when you're done. (You should have about 1 1/2 teaspoons.)

    2. In a small bowl, whisk together the chile, garlic, brown sugar, lime juice and fish sauce until the sugar has dissolved.

    3. For the Salad: In a large serving bowl, toss together the grapefruit, jicama, carrot, and 1/3 cup of the cilantro leaves. Add just enough of the vinaigrette to lightly coat the grapefruit and vegetables. Scatter the pistachios over the salad and garnish with the remaining 2 tablespoons cilantro leaves.

    4. Cat's Note: A food processor is the fastest way to shred the jicama and carrot, but you can also use an old-fashioned box grater.

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