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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