Grapefruit And Jícama Salad

• 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

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.

shredded red cabbage, salt, soy sauce, rice wine vinegar, sugar, garlic, chile pepper, lime juice, jicama, carrot, corn oil, salt, mint leaves, candied pecans, grapefruits

Taken from www.epicurious.com/recipes/food/views/grapefruit-and-jicama-salad-232839 (may not work)