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Rio Grande Valley Citrus Slaw
Prep Time:
30 minutes
Cook Time:
0 minutes
8 servings

* Habanero Grapefruit Dressing:

* juice of 1 lime

1 c. ruby red grapefruit sections

1 garlic clove

1 tsp. habanero pepper, chopped with seeds and veins removed

1/3 c. cilantro or mint leaves

1 1/2 Tbsp. H-E-B Extra Virgin Olive Oil

2 c. fine shredded and chopped red cabbage

1 c. shredded jicama

1 c. shredded carrots

1/4 c. fresh chopped cilantro or mint leaves

1 large Texas Ruby Red Grapefruit, sectioned, with seed and membranes

2 large Texas Oranges, sectioned, with seeds and membranes removed


To make salad dressing, combine lime juice, grapefruit sections, garli
c clove, habanero pepper, cilantro or mint leaves and olive oil in a b
lender or food processor. Process for about 30 seconds to a chunky tex
ture. Pour into a cruet and set aside.
Layer cabbage, jicama, carrots, cilantro or mint leaves, grapefruit se
ctions and orange sections in a salad bowl or on a platter. Cover with
plastic wrap and chill for 30 minutes or until ready to serve. Toss s
alad ingredients with 1/2 cup of the dressing and serve.

Nutritional Information

Calories: 75, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 15mg, Carbo
hydrates: 13g, Dietary Fiber: 3g, Sugar: 9g, Protein: 1g


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