Jicama Slaw with Pink Grapefruit and Citrus Dressing

This dish of Jicama Slaw with Pink Grapefruit and Citrus Dressing is such a bright, colorful spa lunch.  “Beneath its rough skin, jicama is pearly white, mildly sweet, and addictive juicy and crunchy, especially with a squeeze of lime. Slice it into elegant julienne and mix it with red cabbage and shredded carrots from the garden. Limes and grapefruit sparkle in the exotic citrus-based dressing. Use this recipe to inspire sea­sonal variations throughout the year—our Chef often substitutes cucumbers or zucchini in summer and small kohlrabis in fall. In class, she uses this recipe to teach knife technique and how to cut fine shreds (julienne.) “– Kate @ Rancho La Puerta

Jicama Slaw with Pink Grapefruit and Citrus Dressing

Print Pin Rate

Prep Time: 20 minutes minutes

Total Time: 20 minutes minutes

Course: Salads

Cuisine: Healthy Spa Cuisine

Keyword: Ginger, Grapefruit, Jicama, Peanut Butter

Servings: 6 Servings

Calories: 149kcal

Courtesy Of: Rancho La Puerta Destination Spa

This dish of Jicama Slaw with Pink Grapefruit and Citrus Dressing is such a bright, colorful spa lunch. 

Ingredients

• ▢ 1/2 small jicama bulb
• ▢ 3 medium carrots
• ▢ 1/2 head red cabbage (small head, cored)
• ▢ 1/4 cup fresh lime juice
• ▢ 1-1/2 tablespoons vegetable oil
• ▢ 2 teaspoons fresh ginger (peeled and minced)
• ▢ 1-1/2 tablespoons peanut butter (all natural creamy)
• ▢ 1/4 cup coconut milk (reduced fat)
• ▢ 3 tablespoons water
• ▢ 1/2 lemon, zested (fruit reserved for another use)
• ▢ 2 large pink grapefruits
• ▢ 6 leaves lettuce or red cabbage
• ▢ 6 sprigs fresh cilantro

Instructions

• With a sharp knife, mandolin, or box grater, cut the jicama, carrots, and red cabbage into fine shreds and place in a 2-quart bowl.
• In a blender, combine the lime juice, oil, ginger, peanut butter, coconut milk, water, lemon zest, and white pepper. Add the dressing to the shredded vegetables and toss to combine. Cover and chill.
  
• Cut away all the peel and white pith from the grapefruit. Then cut alongside each of the membranes to release the grapefruit segments, catching as much of the juice as you can, and add it to the slaw.
• Serve the slaw mounded on a lettuce leaf and surrounded by a few grapefruit segments. Top the salad with a cilantro sprig.
  

Spa Index Kitchen Notes

Variations: Substitute napa cabbage, bok choy, or any green that appeals to you, for jicama. Chop ¼ cup unsalted roasted peanuts and mix into the salad. Wash, stem, and chop the leaves from 6 sprigs of cilantro or 2 sprigs of basil and stir into the salad just before serving. Enjoy!

Tried this recipe?Mention or tag @SpaIndex so we can share!

Nutrition

Serving: 1 serving | Calories: 149 kcal (7%) | Carbohydrates: 20 g (7%) | Protein: 3.5 g (7%) | Fat: 7.5 g (12%) | Potassium: 495 mg (14%) | Fiber: 5 g (21%) | Sugar: 11 g (12%) | Vitamin A: 16800 IU (336%) | Vitamin C: 77.6 mg (94%) | Calcium: 60 mg (6%) | Iron: 1.3 mg (7%)

About:

Rancho La Puerta Destination Spa has been welcoming guests for more than 70 years, in Baja, Mexico.  Rancho La Puerta translated means “Ranch of the Door.”  A Ranch vacation invites you to “open your door” to a healthier, more balanced life.