Vietnamese Grapefruit and Jicama Salad in a Ponzu Dressing with Candied Pecans

Total Time:
1 hr
Prep:
40 min
Inactive:
12 min
Cook:
8 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • Ponzu Dressing:
  • 4 tablespoons soy sauce
  • 8 tablespoons red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 3/4 -inch square piece Konbu (dried kelp)
  • 1 cup grape seed oil
  • 1 tablespoon honey
  • 1 teaspoon minced garlic
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon cayenne
  • 1 (1-pound) jicama, peeled and julienned
  • 1/2 pound red cabbage, finely sliced
  • 1 large carrot, peeled and julienned
  • 1/4 cup chopped fresh mint
  • 1 fresh Thai chile, thinly sliced, or Serrano chile
  • 2 ruby red grapefruits, peeled and segmented
  • Candied Pecans, recipe follows
  • Candied Pecans:
  • 2 teaspoons vegetable oil
  • 2 tablespoons brown sugar
  • 1 teaspoon rice vinegar
  • 1/2 cup pecan pieces
  • 1/8 teaspoon cayenne
  • 1/8 teaspoon salt
Directions
Ponzu Dressing:

In a bowl, combine the soy sauce, red wine vinegar, lemon juice, and kelp. Cover and let sit for 12 to 24 hours. Strain the soy mixture. Add the oil, honey garlic, black pepper and cayenne to the strained mixture, and whisk to combine.

In a large bowl, toss the jicama, cabbage, carrots, mint, and chili with dressing to taste. Fold in the grapefruit segments, being careful not to break, adding more dressing as needed. Top with the candied pecans, and serve.

Yield: 6 servings

Candied Pecans:

In a medium skillet, combine the oil, sugar, and vinegar, and cook, stirring over medium heat until the sugar is dissolved. Add the pecans, cayenne, and salt, and cook, stirring, until the nuts are toasted and evenly coated, 4 to 5 minutes. Remove from the heat and spread on a baking sheet lined with waxed paper.

Yield: about 1/2 cup


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