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