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. Source: EatingWell Magazine, March/April 2018

Kate Leahy
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

Tips: To prepare Fried Shallots & Fried Shallot Oil: Place a fine-mesh strainer over a heatproof bowl. Heat 1/2 cup canola oil in a small skillet over medium-high heat. Add 1/2 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 1/3 cup canola oil in a small skillet over medium heat. Reduce heat to low and add 1/4 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 Facts

157 calories; 7.3 g total fat; 0.6 g saturated fat; 212 mg sodium. 429 mg potassium; 22.9 g carbohydrates; 4 g fiber; 15 g sugar; 3 g protein; 1738 IU vitamin a iu; 83 mg vitamin c; 48 mcg folate; 62 mg calcium; 1 mg iron; 26 mg magnesium;