Ingredients
1/4 cup fresh lime juice
2 tablespoons rice wine vinegar
2 tablespoons Asian fish sauce
2 teaspoons grated peeled fresh ginger
1 teaspoon sugar
1 garlic clove, minced
3/4 teaspoon coarse salt
1 small fresh red chile, thinly sliced crosswise
1 small napa cabbage (about 12 ounces), cored and shredded
1/3 cup snow peas, thinly sliced diagonally
1 red bell pepper, seeds and ribs removed, cut into 1 1/2-inch matchsticks
2 pink grapefruits, peel and pith removed, carved into segments using a sharp knife
1 cup loosely packed fresh cilantro leaves
1 cup loosely packed fresh mint leaves and small sprigs
3 scallions, white and pale-green parts only, thinly sliced diagonally
Preparation
Make the dressing: Whisk together lime juice, vinegar, fish sauce, ginger, sugar, garlic, salt, and chile in a small nonreactive bowl.
Make the salad: Toss together cabbage, snow peas, bell pepper, grapefruits, herbs, and scallions in a large nonreactive serving bowl. Just before serving, add dressing; toss well to combine.
