Vietnamese Grapefruit Salad Recipes

MINCED MEAT, CRAB, AND GRAPEFRUIT VIETNAMESE SALAD

Minced Meat, Crab, and Grapefruit Vietnamese Salad image

This Vietnamese salad recipe is courtesy of Chef Bobby Chinn and can be found in his cookbook, "Wild, Wild East."

Provided by Martha Stewart

Number Of Ingredients 12

Ingredients

1 pomelo
6 ounces minced pork or beef
2 tablespoons freshly squeezed lime juice
2 tablespoons Fish Sauce Dip (Nuoc Cham)
1 tablespoon thinly sliced Thai bird's-eye chile
1 small Spanish onion, finely chopped
1 (1/2-inch) piece fresh ginger, peeled and finely chopped
2 tablespoons fresh cilantro, finely chopped
3 1/2 ounces crabmeat, drained and picked through for shells
Iceberg lettuce cups, for serving
Julienned carrots, for garnish
Julienned cucumber, peeled, for garnish

Steps:

Slice the top and bottom of the pomelo with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the pomelo over a bowl, cut along both sides of each segment, staying close to the membrane, to release; set aside.
Place the minced meat in a medium saucepan along with 3 tablespoons water. Cook over medium heat until cooked through. Remove from heat and let cool slightly. Stir in lime juice, fish sauce dip, and chile; let cool completely.
In a large bowl, combine onion, ginger, cilantro, and crab. Tear pomelo segments into small pieces and add to bowl. Add cooled meat and toss to combine.
Serve salad in lettuce cups garnished with carrots and cucumber.

DRUNKEN GRAPEFRUIT SALAD

Drunken Grapefruit Salad image

You won't believe how good this is. Buy the grapefruit in refrigerated jars in your market's produce section.

Provided by TerryWilson

Categories Salad Fruit Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 5

Ingredients

8 cups refrigerated grapefruit, drained and juice reserved
¼ cup white sugar
3 fluid ounces gin
8 leaves fresh mint, minced
8 whole mint leaves

Steps:

Mix grapefruit, 1/2 cup reserved juice, and sugar in a bowl until sugar dissolves. Transfer grapefruit mixture to 8 serving cups; top each with about 1 teaspoon gin. Sprinkle minced mint over each cup. Garnish each cup with 1 mint leaf.

Nutrition Facts : Calories 139.5 calories, Carbohydrate 28.6 g, Fat 0.2 g, Fiber 1 g, Protein 1.4 g, Sodium 5.1 mg, Sugar 27.6 g

VIETNAMESE JACKFRUIT SALAD

Vietnamese Jackfruit Salad image

Make and share this Vietnamese Jackfruit Salad recipe from Food.com.

Provided by joeylohys

Categories Tropical Fruits

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

120 ml lime juice
4 red chilli padi
1 tablespoon fish sauce
2 tablespoons sugar
1/2 teaspoon sesame oil
500 g jackfruit, seeded & cut into 1 cm thick strips
100 g shallots, sliced thinly
2 tablespoons coriander leaves, chopped
2 tablespoons mint leaves, chopped
1 tablespoon sesame seeds, pan-toasted
1 tablespoon peanuts, toasted & coarsely chopped

Steps:

Blend lime juice, chili padi, fish sauce & sugar with sesame oil; set aside.
Place the jackfruit strips, shallots, coriander & mint leaves in a bowl.
Pour the blended dressing over & toss well.
Serve with the toasted sesame seeds & peanuts sprinkled over the salad.

Nutrition Facts : Calories 82.2, Fat 2.8, SaturatedFat 0.4, Sodium 357.9, Carbohydrate 14.2, Fiber 0.6, Sugar 7, Protein 2

GRAPEFRUIT AND JíCAMA SALAD

Grapefruit and Jícama Salad image

Provided by Charles Phan

Categories Salad Side No-Cook Quick & Easy Grapefruit Mint Pecan Hot Pepper Carrot Jícama Cabbage Soy Sauce Vegan Vegetarian Pescatarian Dairy Free Peanut Free Kosher

Yield Makes 4 servings

Number Of Ingredients 15

Ingredients

2 cups shredded red cabbage
Salt
1/4 cup soy sauce
1 tablespoon rice wine vinegar, or other vinegar
1 tablespoon sugar
1 teaspoon minced garlic
1 small chile pepper (preferably Thai chile), minced, or dried red pepper flakes, to taste
1 teaspoon lime juice, or to taste
1 cup shredded jicama
1/2 cup shredded carrot (optional)
2 teaspoons corn oil or canola oil
Salt and pepper, to taste
1/2 cup coarsely chopped mint leaves
1/4 cup chopped candied pecans or walnuts (optional)
2 grapefruits, segmented, tough membranes removed

Steps:

Place cabbage in a bowl and cover with salted water. Set aside. Combine soy sauce, vinegar, sugar, garlic, chile, and lime juice. Add more lime juice to taste.
In a large bowl, combine jicama, carrot, and oil. Drain cabbage and crush it a bit between your hands. Toss cabbage with jicama mixture, then with soy dressing. Add salt and pepper to taste. Divide among 4 plates and top with with mint, nuts, and grapefruit. Serve.

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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 (you might want to use a smaller knife here). Squeeze juice from membrane into bowl. Put remaining salad ingredients in a large bowl.
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Pour three-quarters of dressing over salad; toss gently. Add more dressing if you like. Lift grapefruit from remaining juice (save it for other uses) and set on salad.

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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 (you might want to use a smaller knife here). Squeeze juice from membrane into bowl. Put remaining salad ingredients in a large bowl.
Make dressing: In a medium bowl, whisk garlic, cilantro stems, chile, ponzu, sugar, soy sauce, fish sauce, lime zest, lime juice, and Sriracha until sugar dissolves. Gradually whisk in oil. "Normally you don't use oil in Vietnamese cuisine, but it gives that nice emulsion," says Yan. Stir in basil, mint, chopped cilantro sprigs, and 2 tbsp. grapefruit juice from bowl of segments.
Pour three-quarters of dressing over salad; toss gently. Add more dressing if you like. Lift grapefruit from remaining juice (save it for other uses) and set on salad.

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