Light, Crunchy, and Full of Flavor: Jicama Slaw with Pink Grapefruit Recipe
* SERVES 6 *
Add a burst of sunshine to your table with this versatile Jicama Slaw with Pink Grapefruit.
This refreshing dish captures the essence of spring with crisp jicama, colorful vegetables, and juicy citrus. Light, crunchy, and flavorful, it’s a seasonal favorite. The beauty of this slaw is in its adaptability—swap in cucumber or zucchini ribbons, toss in fresh herbs, or even add a sprinkle of toasted seeds for extra texture. It’s the kind of dish that feels as good as the season itself. From Cooking With The Seasons at Rancho La Puerta.
Pro Tip: For a refreshingly cool enhanced crunch cover the slaw and chill it in the refrigerator for at least 20-30 minutes, or up to an hour.
Ingredients
½ small jicama
3 medium carrots, peeled
½ small head red cabbage, cored
1/4 cup fresh lime juice (about 2 limes)
1½ tablespoons vegetable oil
2 teaspoons minced peeled fresh ginger
1½ tablespoons smooth peanut butter or other nut butter
1/4 cup coconut milk
3 tablespoons water
Zest of ½ lemon (about 1 teaspoon)
½ teaspoon white pepper
2 pink grapefruits
6 lettuce or red cabbage leaves
6 sprigs fresh cilantro
Method
- With a sharp knife, mandoline, or box grater, cut the jicama, carrots, and red cabbage into fine shreds, and place in a 2-quart bowl.
- In a blender, combine the lime juice, oil, ginger, peanut butter, coconut milk, water, lemon zest, and white pepper. Add the dressing to the shredded vegetables and toss to combine. Cover and chill.
- Cut away all the peel and white pith from the grapefruit, then cut alongside each of the membranes to release the grapefruit segments, catching as much of the juice as you can, and add it to the slaw.
- Serve the slaw mounded on a lettuce leaf and surrounded by a few grapefruit segments. Top the salad with a cilantro sprig.
VARIATIONS
* Substitute napa cabbage, bok choy, or any green that appeals to you, for jicama.
+ Chop ¼ cup unsalted roasted peanuts and mix into the salad.
+ Wash, stem, and chop the leaves from 6 sprigs of cilantro or 2 sprigs of basil and stir into the salad just before serving.
Pull up a chair and savor the season with us. Book your stay at The Ranch and enjoy fresh flavors, vibrant days, and nourishing traditions.
