Grapefruit and Jicama Salad


2 cups shredded red cabbage
Salt and pepper
2-3 table spoon coconut amino or Braggs amino (to taste)
1 tablespoon rice wine vinegar or other vinegar
 a few drops of stevia
1 teaspoon minced garlic
1 small chili, minced, or dried red pepper flakes to taste
1 tablespoon lime juice, or to taste
1 cup shredded jicama
1/2 cup shredded carrot, optional
2 teaspoons olive oil
1/2 cup coarsely chopped mint leaves
1/4 cup chopped raw pumpkin seeds, optional
2 grapefruits, segmented, tough membranes removed


  1. Soak cabbage in salted water to cover while preparing other ingredients.

  2. Mix together soy sauce, vinegar, stevia, garlic, chili and lime juice; taste and add more lime juice if you like.

  3. In a large bowl, combine jicama, carrots and oil.

  4. Drain cabbage, and crush it a bit between your hands. Toss it with other vegetables and oil, then with soy dressing.

  5. Taste and add a bit of salt and pepper if necessary.

  6. Divide among 4 plates and top with mint, nuts and grapefruit. Serve.