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40 mins

Beautiful, good for you, AND delicious - it's a triple threat!
This recipe was inspired by some fragrant pink pomelos that I found at my local farmer's market. You could easily substitute pink grapefruit if you can't get pomelos though. This slaw is crunchy, spicy and lightly sweet – perfectly refreshing for dinner on the patio this summer!

Posted by sevimel Published See sevimel's 7 projects »

You Will Need

  • Step 1

    To make four servings you will need:

    For the slaw

    1 medium jicama
    6-8 radishes
    1 large carrot
    1/2 cup pomegranate seeds
    1/2 cup roughly chopped cilantro

    For the vinaigrette:

    1/2 cup canola oil
    1 cup pomelo juice
    (pink grapefruit will do)
    2 Tbl rice wine vinegar
    1 Tbl chopped ginger
    kosher salt & pepper to taste

  • Step 2

    Peel and cut the jicama and carrot into matchsticks. Julienne the radishes. Combine all the slaw ingredients into a medium sized bowl. Put all of the vinaigrette ingredients into a magic bullet or blender and blend until emulsified. (You can shake or whisk it instead if that’s your preference but make sure the ginger is well minced if you do.) Pour the dressing over the slaw and let it sit for half an hour before serving.

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