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Under 30 Minutes

Hot and Sour Salad

This colorful Asian-inspired salad (including cabbage, snow peas, mint, and cilantro) gets its "hot" from ginger and chile and its "sour" from lime and grapefruit.

  • Prep:
  • Total Time:
  • Servings: 4
Hot and Sour Salad

Photography: Jean Cazals

Source: Martha Stewart Living, January 2006


For the Dressing

  • 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

For the Salad

  • 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


  1. Make the dressing: Whisk together lime juice, vinegar, fish sauce, ginger, sugar, garlic, salt, and chile in a small nonreactive bowl.

  2. 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.

Reviews (1)

  • Legaleased 20 Feb, 2009

    Great recipe! The grocer in the fresh foods department had to help me find most of the ingredients. I substituted blood oranges for the grapefruit because most of the dinner guests take statins for high cholesterol. The oranges kept the color and citrus in the salad, but the tart taste was all but lost. The dressing is a real winner. Thanks Martha. PJM

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