Salad:
1 pound thinly shredded red cabbage
1/2 pound jicama, julienned
1/4 cup carrots, julienned
1 large grapefruit, sectioned
1/2 cup candied pecans
1/4 cup chopped rau ram (Vietnamese mint) or mint
2 tablespoons olive oil
Dressing:
5 cloves garlic
2 Thai chiles
3/4 cup sugar
1 cup Kikkoman Less Sodium Soy Sauce
1 cup water
1/2 cup rice vinegar
To make Salad: Wash and rinse cabbage twice; drain well. Combine cabbage, jicama, carrots, grapefruit, pecans, rau ram, olive oil and 1/2 cup dressing (recipe follows). Toss well before serving.
To make Dressing: In mortar, pound garlic, chiles and sugar to a paste. Add soy sauce, water and vinegar. (Makes 2 1/2 cups)
Recipe created by Chef Charles Phan, Slanted Door, San Francisco
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Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
