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

Name: Vietnamese Grapefruit and Jicama Salad in a Ponzu Dressing with Candied Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
In a bowl, combine the soy sauce, red wine vinegar, lemon juice, and kelp.
2
Cover and let sit for 12 to 24 hours.
3
Strain the soy mixture.
4
Add the oil, honey garlic, black pepper and cayenne to the strained mixture, and whisk to combine.
5
In a large bowl, toss the jicama, cabbage, carrots, mint, and chili with dressing to taste.
6
Fold in the grapefruit segments, being careful not to break, adding more dressing as needed.
7
Top with the candied pecans, and serve.
8
In a medium skillet, combine the oil, sugar, and vinegar, and cook, stirring over medium heat until the sugar is dissolved.
9
Add the pecans, cayenne, and salt, and cook, stirring, until the nuts are toasted and evenly coated, 4 to 5 minutes.
10
Remove from the heat and spread on a baking sheet lined with waxed paper.

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 4 tablespoons soy sauce, 8 tablespoons red wine vinegar, 2 tablespoons fresh lemon juice, 3/4 -inch square piece Konbu (dried kelp), and more.

Yes, Vietnamese Grapefruit and Jicama Salad in a Ponzu Dressing with Candied Pecans falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

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

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