In honor of Texas Independence Day - March 2, 2011
From: www.heb.com - Source: My H-E-B Texas Life Magazine
Prep Time: 30 minutes
Cook Time: 0 minutes
Servings: 8
Rio Grande Valley Citrus Slaw - 13g Carbs, 3g Fiber, 9g Sugar
--> Habanero Grapefruit Dressing
Juice of 1 lime
1 cup ruby red grapefruit sections
1 garlic clove
1 tsp habanero pepper, chopped with seeds and veins removed
1/3 cup cilantro or mint leaves
1 1/2 Tbsp H-E-B Extra Virgin Olive Oil
2 cup fine shredded and chopped red cabbage
1 cup shredded jicama
1 cup shredded carrots
1/4 cup fresh chopped cilantro or mint leaves
1 large Texas Ruby Red Grapefruit, sectioned, with seed and membranes removed
2 large Texas Oranges, sectioned, with seeds and membranes removed
1. To make salad dressing, combine lime juice, grapefruit sections, garlic
clove, habanero pepper, cilantro or mint leaves and olive oil in a blender
or food processor. Process for about 30 seconds to a chunky texture. Pour
into a cruet and set aside.
2. Layer cabbage, jicama, carrots, cilantro or mint leaves, grapefruit
sections and orange sections in a salad bowl or on a platter. Cover
with plastic wrap and chill for 30 minutes or until ready to serve.
Toss salad ingredients with 1/2 cup of the dressing and serve.
Servings: 8
Nutrition per Serving:
75 Calories, 0g Saturated Fat, 0mg Cholesterol, 15mg Sodium,
13g Carbs, 3g Fiber, 9g Sugar, 1g Protein
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