Better Eating,
Better Health:

The Benefits of Good Nutrition

Napa Cabbage

Lycopene (found in grapefruit) and cruciferous vegetables (including cabbage) both appear to reduce the risk of some types of cancer.

Total time: 20 minutes


Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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.

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