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Categories:
pink grapefruit red onion pepper cucumber carrott baby greens dressing garlic cilantro thai chiles ponzu sauce sugar lime zest chili sauce olive oil thai basil chicken
Viewed: 7 - Published at: 6 years agoIngredients
- 1 pink grapefruit
- 1/4 small red onion, thinly sliced lengthwise to make 1/2 cup
- 1/2 each red and yellow bell pepper; parrellel cut and shredded
- 1 piece english cucumber (3 inch) halved lengthwise and seeded, then parallel cut and shredded
- 1 small carrott, thinly sliced on a diagonal and shredded
- 2 1/2 qts loosely packed mixed baby greens
- Dressing
- 1 garlic clove, sliced paper thin
- 4 cilantro sprigs, stems thinly sliced and sprigs chopped
- 3 thai chiles, sliced paper thin
- 3 tbsp ponzu sauce
- 1 tbsp each sugar, soy sauce, and fish sauce
- 1 tsp lime zest
- 1/2 tsp srirarcha chili sauce
- 1 1/2 tbsp olive oil
- 6 each large thai basil and mint leaves.stacked rolled and thinly sliced crosswise
- shredded chicken
Method
- 1) Make salad; cut peel and membrane from grapefruit, following curve of the fruit. working over a small bowl, cut between inner membranes to release segments. squeeze juice from membrane into bowl. put remaining salad ingrediants in large bowl.
- 2) make dressing; in a medium bowl, whisk garlic, cilantro, chile, ponzu, sugar, soy sauce, fish sauce, lime zest, lime juice, and sriracha until sugar dissolves. gradually wisk in oil. Stir in basil, mint, and 2 tbsp grapefruit juice from bowl of segments
- 3) pour 3/4 of dressing over salad, toss gently. add more dressing if you like. life grapefruit from remaining juice and set on salad.
