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Home » Recipes » Sides » Vegetables, and Beans » Jicama Cole Slaw with Grapefruit and Toasted Sesame

Jicama Cole Slaw with Grapefruit and Toasted Sesame

Published: Mar 20, 2017 · Modified: Sep 13, 2020

Jicama Cole Slaw with Grapefruit and Toasted Sesame
Jicama Cole Slaw with Grapefruit and Toasted Sesame is our new fave!

Avalanche at the Ranch

Obviously, I am binging on grapefruit these day. Obvs.

We literally have 300 Ruby Red grapefruit trees planted here at the ranch. So, when they are ripe for harvest in the first 3 months of the year, we are working grapefruit into just about everything from cocktails to snacks. Our grapefruit juice is exceptionally flavorful and rich. In fact, I think I might have a tall, fresh, deeply pink glass of juice for dinner.

Our grapefruit are so large and fleshy, that when you toss them into your harvesting sack or box, it’s sounds like they are high-fiving each other. It’s a bit deeper tone than a high-five though. More like a cross between a thump and a slap. Thap!  I can hear them now.

Grapefruit for Miles

After school, when I was a girl, I would pick grapefruit with my grandfather in his citrus orchard, and I am very glad I still have the privilege of a private grove. Grapefruit trees blossom at the same time they are ready for harvesting. The scent of a grapefruit tree in blossom is deeply nostalgic for me. The only thing missing is a banana cream pie colored Oldsmobile hardtop, and my grandfather in the driver’s seat, wearing his Penguin golf shirt, and a dab of Vitalis hair tonic.

Now, my husband and I take turns picking grapefruit, about 30lbs at a time. Sweet, tart and meaty, I truly miss them around the time we move on to other seasonal treats, like chocolate bunnies and jelly beans.

Our New Fave

When the boys are back from college, I usually send them out to pick grapefruit with their dad. They re-use the sturdy paper cattle feed bags for their small harvest. There is probably a brown and red checkered bagful in the pantry right now, just waiting for the right recipe.

Or that glass of juice. Yep, that’s what it will be.

P.S. This recipe is our new fave. It’s so good!

Print

Jicama Cole Slaw with Grapefruit and Toasted Sesame

Print Recipe

★★★★★

5 from 2 reviews

  • Yield: 4 1x

Ingredients

Scale
  • 1 tbsp. sesame seeds (10gr)
  • 1 cup shaved jicama (3oz/70gr)
  • 4 cups finely shredded cabbage (8oz/300gr)
  • 1 grapefruit, sectioned, membrane and seeds removed, chopped
  • 1/3 cup olive oil (82ml)
  • 3 tbsp. rice wine vinegar (45ml)
  • 1 tbsp. fresh grapefruit juice (15ml)
  • Pinch sea salt

Instructions

  1. Toast the sesame seeds by placing them in a small dry skillet. Heat over a medium flame, and allow the sesame seeds to toast until just golden, about 3-5 minutes. Set aside.
  2. Use either an electric food processor or a manual mandoline to shred the jicama and cabbage finely.
  3. Place the jicama and cabbage in a large mixing bowl.
  4. In a separate smaller bowl, whisk together the dressing ingredients.
  5. When you are ready to serve the salad, pour the dressing over the slaw mixture.
  6. Add the chopped grapefruit, and toss gently to combine well.
  7. Place in serving dish, and garnish with the sesame seeds. Serve immediately.

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Filed Under: Vegetables, and Beans, Vegetarian/Vegan Tagged With: grapefruit, jicama, slaw

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Reader Interactions

Comments

  1. Pattie Cloud

    August 25, 2020 at 3:06 pm

    I love this salad so much! The flavor is so fresh and so unique. I wish I could “pin” it though. It won’t work?

    ★★★★★

    Reply
    • Melissa Guerra

      September 2, 2020 at 9:35 pm

      Hey Pattie! I love this salad too. I am in the process of improving my Pinterest game. I am much better at Instagram, but I hired someone that will be helping me in September. I will bring this recipe to her attention so it will be “pinable!”

      thanks!!

      MG

      Reply
    • Pattie Cloud

      April 25, 2021 at 8:56 pm

      Update: I am an idiot and figured out how to pin this recipe. Making it tonight and cannot wait to eat more of it.

      ★★★★★

      Reply
      • Melissa Guerra

        April 28, 2021 at 10:37 am

        I am not the best at Pinterest either but it gets better with practice! Enjoy!

        Kitchen Wrangler

        Reply

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Melissa Guerra is an 8th generation Texan, born and raised on a working cattle ranch in South Texas. She is a self taught culinary expert and food historian, specializing in the food ways of the American continent, especially Texas regional, Mexican, and Latin American cuisine. Read More…

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