Grapefruit Jicama Salad with Pistachios and Asian Lime Vinaigrette

3 Large Grapefruit (Peeled and segmented )

¾ Pound Jicama (Peeled and coarsely shredded)

1 Medium Carrot (About ½ cup; Peeled and grated or finely shredded)

1/3 Cup Fresh Cilantro Leaves (Plus 2 tablespoons)

2 Tablespoons Pistachios (Toasted and crushed)

 

1 Serrano Chile

1 Large Garlic Clove

1 Tablespoon Dark Brown Sugar (Packed)

3 Tablespoon Fresh Lime Juice (About 2 Medium Limes)

1½ Tablespoon Asian Fish Sauce (Preferably Nuoc Mam)

 

For the Vinaigrette: Cut the chile in half, scrape out the seeds, and mince it, being careful to wash your fingers and the knife when you’re done. (You should have about 1 1/2 teaspoons.) In a small bowl, whisk together the chile, garlic, brown sugar, lime juice and fish sauce until the sugar has dissolved.  For the Salad: In a large serving bowl, toss together the grapefruit, jicama, carrot, and 1/3 cup of the cilantro leaves. Add just enough of the vinaigrette to lightly coat the grapefruit and vegetables. Scatter the pistachios over the salad and garnish with the remaining 2 tablespoons cilantro leaves.