Chef's Recipes

Red cabbage, jicama and citrus

Australian Gourmet Traveller chef's recipe for red cabbage, jicama and citrus

By Darren Robertson & Mark LaBrooy
  • 15 mins preparation
  • Serves 6 - 8
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Red cabbage, jicama and citrus
"This goes just as well with the fish as it does the pork," says Robertson.


  • 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


  • 1
    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.
  • 2
    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.