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Red cabbage, jicama and citrus

"This goes just as well with the fish as it does the pork," says Robertson.

You'll need

1 ruby grapefruit ½ small red cabbage, thinly sliced on mandolin 1 small jicama (300gm), peeled, quartered and thinly sliced on a mandolin (see note) 2 spring onions, thinly sliced ½ pickled chilli (see note above), thinly sliced Handful each of mint and coriander leaves, torn 2 tbsp olive oil 1 tsp soy sauce 1 tsp honey


  • 01
  • Cut grapefruit in half, squeeze one half, peel and roughly dice the other half. Combine in a bowl with cabbage, jicama, spring onion, pickled chilli and herbs.
  • 02
  • Whisk together grapefruit juice, olive oil, soy sauce and honey in a bowl. Season to taste, drizzle onto salad, toss to combine and serve.

Note Jicama, also called yam bean, is available from select supermarkets and Asian greengrocers.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Mar 2016

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