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!
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