Grapefruit Jicama Salad with Pistachios and Asian Lime Vinaigrette
1 large grapefruit, peeled and segmented
1 c shredded jicama
1/4 c shredded carrot
2 T cilantro leaves
1 T pistachios, toasted and crushed (we used a mortar and pestle)
one dried jalapeno (or one fresh, very finely minced)
1 garlic clove, very finely minced
1 T dark brown sugar
3 T lime juice (about 2 medium limes)
1 1/2 T Asian fish sauce
Toss all of the salad ingredients in a bowl, reserving 1 T of the cilantro leaves and the pistachios for a garnish.
Mix the dressing ingredients together.
Adapted from Cat Cora's Classics with a Twist
Let the dressing sit for a few minutes to allow the jalapenos to reconstitute. Toss enough dressing with the salad to lightly coat the grapefruit. Sprinkle with the pistachios and reserved cilantro leaves.