Vietnamese Grapefruit And Jicama Salad In A Ponzu Dressing With Candied Pecans Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
564
FAT
145%
CHOL
0%
SOD
48%

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Ingredients for 6 servings

1 teaspoon rice vinegar

2 ruby red grapefruits, peeled and segmented

2 tablespoons brown sugar

1/8 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon cayenne

1 large carrot, peeled and julienned

1 teaspoon minced garlic

2 teaspoons vegetable oil

8 tablespoons red wine vinegar

1/4 cup chopped fresh mint

4 tablespoons soy sauce

Candied Pecans, recipe follows

1/8 teaspoon cayenne

Yield: 6 servings

1 fresh Thai chile, thinly sliced, or Serrano chile

1/2 pound red cabbage, finely sliced

1 cup grape seed oil

3/4-inch square piece Konbu (dried kelp)

1 (1-pound) jicama, peeled and julienned

1/2 cup pecan pieces

2 tablespoons fresh lemon juice

1 tablespoon honey

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