1/4 cup lime juice
2 Tbsp Thai or Vietnamese fish sauce
2 Tbsp chopped cilantro
2 Tbsp chopped mint leaves
1 Tbsp minced fresh ginger
2 1/2 cups grapefruit segments (plus their juice
1 tsp cayenne (or sambal badjak* spice)
2 cups lightly packed Pak Choi or Bok Choy
1. Combine lime juice, fish sauce, cilantro, mint, and ginger in a large bowl.
2. Segment the grapefruit. Use a serrated knife to cut and peel the outer membrane from grapefruit. Cut between inner membranes to release segments.
3. Spoon grapefruit segments into a wide, shallow serving bowl using a slotted spoon, Pour 1/4 cup grapefruit juice into bowl and save remaining grapferuit juice for another use.
4. Add choy and gently toss.
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