Better Eating,
Better Health:

Total time: 20 minutes

Ingredients

• ½ cup 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, 3–5 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.