Grapefruit salads are common in Vietnam. Street vendors make them. They're traditionally served with shrimp and pork and with fish sauce as a dressing. I tweaked this recipe to make it vegetarian.
INGREDIENTS (for 8 servings):
- Candied Pecans:
- 1/4 cup egg whites
- 1/2 cup sugar
- 1/4 teaspoon salt
- 2 cups pecan halves
- 5 cloves garlic, peeled
- 2 Thai chilies, seeded (or substitute 1 jalapeno)
- 3/4 cup sugar
- 1 cup light soy sauce
- 1/2 cup rice vinegar
- 1 cup water
- 4 cups red cabbage, thinly shredded, washed, rinsed twice and patted dry
- 2 cups jicama, very thinly shredded
- 1 cup carrot, very thinly shredded
- 1 large grapefruit, peeled and sectioned
- 2 tablespoons olive oil
- 1/4 cup rau ram, which is Vietnamese coriander (or substitute half mint and half cilantro, chopped)
Preheat oven to 325 degrees.
With whisk attachment, beat egg whites on medium speed until soft peaks form. With mixer still on, slowly add sugar and salt. Beat 2 more minutes.
Fold egg whites into pecans. Then spread mixture onto an ungreased sheet pan. Bake until egg whites are puffed and golden brown, about 15 minutes. Toss to deflate whites, spread out again and bake until nuts are lightly toasted, about 15 minutes. Yields 3 cups. Reserve 1/2 cup for the salad. Set extras out for guests to nibble on before the meal.
In a mortar, food processor or blender, pound the garlic, chilies and sugar into a paste. Add soy sauce, vinegar and water. Yields 3 cups. Set aside 1/2 cup for the salad. Store remainder in refrigerator.
In a large bowl, combine all salad ingredients with 1/2 cup Candied Pecans, and 1/2 cup Dressing. Toss well and serve.
This recipe was originally featured in the USA WEEKEND article Global Warming on November 10, 2002.
Find the Perfect Recipe from Pam Anderson.Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.