It is a keeper, Vietnamese grapefruit and jicama salad

Rarely do I have time to make a big dinner anymore but I felt inspired last night to try something new, something Asian. One of my favorite food blogs, Bitten, posted this recipe last week, here is my adaptation:

I used half a medium-sized red cabbage and replaced a chili pepper with Sriracha, oh and I skipped the nuts because I ran out of time.

It was so delicious. A great choice this time of year when grapefruit are in season.