Citrus and Napa Cabbage Salad
Lycopene (found in grapefruit) and cruciferous vegetables (including cabbage) both appear to reduce the risk of some types of cancer.
Total time: 20 minutes
- ½ cups canola oil
- ½ cup halved and sliced shallots
- 2 large grapefruit, preferably Ruby Red
- 1 tablespoon lime juice
- 2 teaspoons fish sauce
- 3 cups shredded napa cabbage
- ½ cup coarsely chopped fresh cilantro
- 3 tablespoons fried garlic
- ¼ jalapeño or serrano pepper, seeded and minced
- Place a fine-mesh strainer over a heatproof bowl. Heat ½ cup canola oil in a small skillet over medium-high heat. Add ½ cup halved and sliced shallots, reduce heat to medium and cook, stirring often, until golden brown, 3 to 5 minutes. Pour the shallots and oil through the strainer. Transfer the shallots to a paper-towel-lined plate. Reserve the oil.
- Slice both ends off grapefruit. With a sharp knife, remove the peel and white pith; discard. Cut the grapefruit segments from their surrounding membranes, then cut into bite-size pieces, removing any seeds as you go.
- Whisk 2 tablespoons of the shallot oil, lime juice, and fish sauce in a large bowl. Add cabbage, cilantro, shallots, garlic, jalapeño (or serrano) and the grapefruit. Mix well.