Vietnamese Grapefruit Salad Recipe

Name: Vietnamese Grapefruit Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SALAD; 1 pink grapefruit; 1/4 small red onion, thinly sliced lengthwise and separated into slivers to make 1/2 cup; 1/2 red bell pepper, parallel cut and shredded; 1/2 yellow bell pepper, parallel cut and shredded; 1 piece English cucumber (3 in.), halved lengthwise and seeded, then parallel cut and shredded; 1 small carrot, thinly sliced on a diagonal and shredded; 2 1/2 qts. loosely packed mixed baby greens; DRESSING; 1 garlic clove, sliced paper thin; 4 cilantro sprigs, stems thinly sliced and sprigs chopped; 1 Thai or 1/2 serrano chile, sliced paper thin; 3 tablespoons ponzu sauce; 1 tablespoon sugar; 1 tablespoon soy sauce; 1 tablespoon Thai or Vietnamese fish sauce; 1 teaspoon lime zest; Juice of 1 lime; 1/2 teaspoon Sriracha chili sauce; 1 1/2 tablespoons extra-virgin olive oil; 6 large Thai basil* leaves, stacked, rolled, and thinly sliced crosswise; 6 large mint leaves, stacked, rolled, and thinly sliced crosswise

Servings: persons

SALAD
1 pink grapefruit
1/4 small red onion, thinly sliced lengthwise and separated into slivers to make 1/2 cup
1/2 red bell pepper, parallel cut and shredded
1/2 yellow bell pepper, parallel cut and shredded
1 piece English cucumber (3 in.), halved lengthwise and seeded, then parallel cut and shredded
1 small carrot, thinly sliced on a diagonal and shredded
2 1/2 qts. loosely packed mixed baby greens
DRESSING
1 garlic clove, sliced paper thin
4 cilantro sprigs, stems thinly sliced and sprigs chopped
1 Thai or 1/2 serrano chile, sliced paper thin
3 tablespoons ponzu sauce
1 tablespoon sugar
1 tablespoon soy sauce
1 tablespoon Thai or Vietnamese fish sauce
1 teaspoon lime zest
Juice of 1 lime
1/2 teaspoon Sriracha chili sauce
1 1/2 tablespoons extra-virgin olive oil
6 large Thai basil* leaves, stacked, rolled, and thinly sliced crosswise
6 large mint leaves, stacked, rolled, and thinly sliced crosswise

1
["Make salad: Cut peel and membrane from grapefruit, following curve of the fruit. Working over a small bowl, cut between inner membranes to release segments (you might want to use a smaller knife here). Squeeze juice from membrane into bowl. Put remaining salad ingredients in a large bowl.", "Make dressing: In a medium bowl, whisk garlic, cilantro stems, chile, ponzu, sugar, soy sauce, fish sauce, lime zest, lime juice, and Sriracha until sugar dissolves. Gradually whisk in oil. ""Normally you don't use oil in Vietnamese cuisine, but it gives that nice emulsion,"" says Yan. Stir in basil, mint, chopped cilantro sprigs, and 2 tbsp. grapefruit juice from bowl of segments.", "Pour three-quarters of dressing over salad; toss gently. Add more dressing if you like. Lift grapefruit from remaining juice (save it for other uses) and set on salad.", "*Find at Asian markets, or use regular basil."]

195

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: SALAD, 1 pink grapefruit, 1/4 small red onion, thinly sliced lengthwise and separated into slivers to make 1/2 cup, 1/2 red bell pepper, parallel cut and shredded, and more.

Yes, Vietnamese Grapefruit Salad 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 Salad

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