Recipe courtesy of The Vegetable Butcher by Cara Mangini (Workman Publishing Company; April 19, 2016); reprinted with permission.
A food processor will cut down your prep time. For the cabbage, use the thinnest slicing disk and quarter cabbage half to fit in the feed tube. For the carrots and jicama, use the shredding disk. Cut the carrots into lengths to fit in the feed tube and stack them in the feed tube, horizontally, on their sides. Push them through to shred them. Do the same with the jicama, cutting it in half lengthwise, then cutting each half into thirds lengthwise to fit in the feed tube.
To segment (or supreme) grapefruit: Cut a small piece on both ends, and stand the grapefruit on its widest at end. Moving from top to bottom, slide your chef ’s knife just under the skin, between the fruit and the pith, cutting them away and turning the fruit as you go until peel and pith are completely removed. Then hold the fruit in one hand, and slide your knife at about a 45-degree angle, between the fruit segment and its membrane, releasing it from both sides. If your grapefruits are particularly juicy, release the segments over a bowl to catch the juices.