Ingredients

• 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

Instructions

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.
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.