Thursday, July 24, 2008

Thai Grapefruit & Jicama Salad

1 small jicama, peeled and cut into matchstick pieces
1 cup shredded cabbage
1 cup carrots, peeled and cut into matchstick pieces (you can buy pre-cut matchstick carrots in many supermarkets)
1 grapefruit, peeled, seeded, white pith removed, cut into sections, then each section cut in half
2 tbl rice vinegar
1 tbl lemon juice
1 packet Splenda
1 tsp Thai fish sauce or soy sauce
2 tbl chopped pecans

Combine veggies in a medium bowl.

Combine vinegar, lemon juice, Splenda, and fish sauce in a small bowl and pour over veggies. Sprinkle with pecans, toss and serve.

3-4 servings

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