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.

Kate Leahy
Source: EatingWell Magazine, March/April 2018

Gallery

Advertisement

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.

    Advertisement
  • 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; protein 3g 6% DV; carbohydrates 22.9g 7% DV; exchange other carbs 1.5; dietary fiber 4g 16% DV; sugars 15.1g; fat 7.3g 11% DV; saturated fat 0.6g 3% DV; cholesterolmg; vitamin a iu 1737.9IU 35% DV; vitamin c 82.6mg 138% DV; folate 48mcg 12% DV; calcium 61.8mg 6% DV; iron 0.8mg 4% DV; magnesium 26.3mg 9% DV; potassium 429.4mg 12% DV; sodium 212.3mg 9% DV.