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Red Cabbage, Grapefruit, and Jicama Salad

Course Salad
Cuisine American, Eastern Asian, Vietnamese
Keyword grapefruit, red cabbage, salad
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 servings


to toss

  • 3 cups red cabbage thinly shredded
  • 1 cup jicama peeled and julienned
  • 1/4 cup carrot peeled and julienned
  • 1 each grapefruit segments
  • 1 tsp kosher salt
  • 1/2 tsp black pepper freshly ground
  • 1/4 cup honey candied pecans
  • 4 tbsp mint fresh, julienned and whole small leaves

for dressing

  • 1 tbsp Thai peanut sauce spicy
  • 1 tsp mirin
  • 1 tsp rice vinegar
  • 1 tsp light soy sauce


  • Wash red cabbage head and remove tough outer leaves. Shred it. Always shred red cabbage thinly for raw salads. Add salt and pepper, gently toss. No need to massage it. Let it stay for a few minutes, and salt will draw the juices to make cabbage softer.
    Red Cabbage
  • Meanwhile, peel and julienne carots and jicama. You can do it using a knife, or a julienne hand slicer/mandoline (see Recipe Notes below).
  • Peel grapefruit and cut the segments (see Recipe Notes for instructional video).
  • Combine all dressing ingredients. Julienne half of the mint leaves. In a large bowl, toss the cabbage, carrot, jicama, half of grapefruit segments, and julienned mint with the dressing.
    Red Cabbage Salad with Grapefruit, Jicama, and Pecans
  • Portion salad on 4 plates and arrange the rest of grapefruit segments, mint leaves, and pecans on top. Enjoy!
    Red Cabbage Salad with Grapefruit, Jicama, and Pecans