Serves 4

2 cups shredded red cabbage
1/4 cup Thai soy sauce
*optional fish sauce (nam pla)
1 tablespoon rice wine vinegar or coconut vinegar
2 - 3 teaspoons date palm sugar to taste
1 teaspoon minced garlic
1-2 small chiles, minced, or dried red pepper flakes to taste
1 tablespoon fresh lime juice, or to taste
1 cup shredded jicama
1/2 cup shredded carrot, optional
2 teaspoons corn or canola oil
Salt and pepper
1/2 cup coarsely chopped fresh mint leaves
1/4 cup chopped candied pecans or walnuts, optional
2 grapefruits or pommelos, segmented, tough membranes removed

Place cabbage in salted ice water water to cover while preparing other
ingredients.

Mix together Thai soy sauce, vinegar, sugar, garlic, chiles and fresh lime juice; taste and add more lime juice if you like.

Place jicama, carrots and oil in a large salad bowl.

Drain and dry cabbage, smash it a bit between your hands to break it up.

Add to salad bowl and toss well.

Add Thai soy Sauce.

Taste and add a bit of fish sauce (nam pla) or salt and pepper if desired.

Serve on 4 plates and garnish with mint, nuts and grapefruit.

Serve.