A slight variation of sunomono, a Japanese-style vinegared salad which has a refreshing taste. Here, the grapefruit juice is used to create ponzu vinaigrette and the degree of spiciness can be made mild or hot, depending on your taste.
- 4 T mirin (sweet rice wine)
- ¼ C or 2 T rice vinegar, depending on taste
- ¼ C or 2 T soy sauce, depending on taste
- ¼ C grapefruit juice
- ½ T grapefruit zest
- Pinch of salt
- ½ lb. shelled fresh cooked crab meat
- ½-1 t. Asian chili oil
- ½-1 t. Sriracha chili sauce
- 1 T canola oil
- 4-5 grapefruits
- ½ cucumber, thinly sliced
- 1 C radish sprouts
- Sesame seeds, for sprinkling
- Make ponzu vinaigrette: combine mirin, rice vinegar, soy sauce, grapefruit juice, zest, and salt. Whisk in the oil, set aside. In a medium bowl, mix crab with 2 T of the dressing to blend.
- Add chili oil, Sriracha, and vegetable oil to the rest of the vinaigrette and whisk until combined.
- Peel and remove the white pith from grapefruits and cut into segments.
- Arrange sliced cucumbers onto plates, layer with the grapefruit segments, top with crab meat and radish sprouts. Drizzle the vinaigrette over the salad and sprinkle with sesame seeds.