Citrus & Napa Cabbage Salad

Citrus & Napa Cabbage Salad

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From: EatingWell Magazine, March/April 2018

Spooned into small bowls to eat alongside the rest of the meal, citrus salads act as bright accents to rich curries in Myanmar. If you can find Meyer lemons, use a mix of grapefruit and Meyer lemons for a less bitter and more floral bite.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 large grapefruit, preferably Ruby Red
  • 2 tablespoons fried shallot oil (see Tips) or canola oil
  • 1 tablespoon lime juice
  • 2 teaspoons fish sauce (see Tips)
  • 3 cups shredded napa cabbage
  • ½ cup coarsely chopped fresh cilantro
  • ½ cup fried shallots (see Tips)
  • 3 tablespoons fried garlic (see Tips)
  • ¼ jalapeño or serrano chile, seeded and minced

Preparation

  • Prep

  • Ready In

  1. 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.
  2. Whisk oil, lime juice and fish sauce in a large bowl. Add cabbage, cilantro, shallots, garlic, jalapeño (or serrano) and the grapefruit. Mix well.
  • Tips: To prepare Fried Shallots & Fried Shallot Oil: 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, if desired. Store fried shallots airtight at room temperature for up to a week; refrigerate the oil for up to 2 months.
  • Made from salted fermented fish, fish sauce is a pungent, funky condiment found with other Asian ingredients at the supermarket. Thai Kitchen is a widely available brand that is lower in sodium.
  • To prepare Fried Garlic & Fried Garlic Oil: Place a fine-mesh strainer over a heatproof bowl. Heat ⅓ cup canola oil in a small skillet over medium heat. Reduce heat to low and add ¼ cup sliced garlic; cook, stirring frequently, until the garlic is golden brown, about 4 minutes. Pour the garlic and oil through the strainer. Transfer the garlic to a paper-towel-lined plate. Reserve the oil to use on salads. Store fried garlic airtight in a cool dark place for up to 1 month; refrigerate the oil for up to 2 months.

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 157 calories; 7 g fat(1 g sat); 4 g fiber; 23 g carbohydrates; 3 g protein; 48 mcg folate; 0 mg cholesterol; 15 g sugars; 0 g added sugars; 1,738 IU vitamin A; 83 mg vitamin C; 62 mg calcium; 1 mg iron; 212 mg sodium; 429 mg potassium
  • Nutrition Bonus: Vitamin C (138% daily value), Vitamin A (35% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ vegetable, 1½ fat

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