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
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.
Use either an electric food processor or a manual mandoline to shred the jicama and cabbage finely.
Place the jicama and cabbage in a large mixing bowl.
In a separate smaller bowl, whisk together the dressing ingredients.
When you are ready to serve the salad, pour the dressing over the slaw mixture.
Add the chopped grapefruit, and toss gently to combine well.
Place in serving dish, and garnish with the sesame seeds. Serve immediately.