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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 removed

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


To make salad dressing, combine lime juice, grapefruit sections, garlic clove, habanero pe
pper, cilantro or mint leaves and olive oil in a blender or food processor. Process for ab
out 30 seconds to a chunky texture. Pour into a cruet and set aside.
Layer cabbage, jicama, carrots, cilantro or mint leaves, grapefruit sections and orange se
ctions in a salad bowl or on a platter. Cover with plastic wrap and chill for 30 minutes o
r until ready to serve. Toss salad ingredients with 1/2 cup of the dressing and serve.

Nutritional Information

Calories: 75, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 15mg, Carbohydrates: 13g, Diet
ary Fiber: 3g, Sugar: 9g, Protein: 1g


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