Ingredients

Makes 4 servings

　　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

　　

Step 1

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.

　　

Step 2

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.