Rio Grande Valley Citrus Slaw

Prep Time:
30 minutes
Cook Time:
0 minutes
8 servings

My H-E-B Texas Life Magazine


*Habanero Grapefruit Dressing:,

*juice of 1 lime,

1c.ruby red grapefruit sections,

1garlic clove,

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

1/3c.cilantro or mint leaves,

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

2c.fine shredded and chopped red cabbage,

1c.shredded jicama,

1c.shredded carrots,

1/4c.fresh chopped cilantro or mint leaves,

1largeTexas Ruby Red Grapefruit, sectioned, with seed and membranes removed,

2largeTexas Oranges, sectioned, with seeds and membranes removed,


1To make salad dressing, combine lime juice, grapefruit sections, garlic clove, habanero pepper, cilantro or mint leaves and olive oil in a blender or food processor. Process for about 30 seconds to a chunky texture. Pour into a cruet and set aside.

2Layer cabbage, jicama, carrots, cilantro or mint leaves, grapefruit sections 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 salad ingredients with 1/2 cup of the dressing and serve.

Nutritional Information

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

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