Purple cabbage, pomelo, and jicama salad with blood orange vinaigrette


Here is something exciting to mix up your salad routine! I find this salad as pretty to look at as it is delicious. Of course I’m biased because I love purple (my favorite color!)…but I should mention this salad also boasts tons of antioxidants and a wonderful interplay between the juicy pomelo, crunchy jicama and purple cabbage, and the savory green onion and cilantro. A delicate blood orange vinaigrette brings it all together. Serves 2-3.



  • 1 pomelo (or pink grapefruit)
  • 1/2 of a small head of purple cabbage
  • 1 medium sized jicama
  • 3 scallions
  • 4 cilantro sprigs

Dressing ingredients:

  • juice of 1/2 blood orange
  • 1 tsp red wine vinegar
  • 1 tsp white balsamic vinegar
  • 1 tbsp extra virgin olive oil
  • 1 tsp agave nectar
  • 1/2 tsp sea salt
  • 1/4 tsp fresh ground black pepper

Combine your dressing ingredients and whisk together until well-emulsified. Set aside.


Next, finely shred the purple cabbage.


Peel and thinly slice the jicama into 1/8″ thick slices, chopping each into smaller 1-inch pieces. Cut off both ends of the pomelo. Then score through the thick peel and remove it. Use a paring knife to remove any remaining white pith surrounding the fruit. Then slice out each section of fruit from between the thick bitter white membranes. Cut each section into thirds.

purplesalad2Finally, finely slice the scallions and finely chop the cilantro.

Combine the salad ingredients in a nice bowl. Chill in fridge til ready to serve.


When ready to eat, drizzle on the dressing, and give it a good toss. Enjoy!



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