The day before the match I washed and chopped the napa cabbage, julienned the yellow bell peppers, shredded the carrots and peeled and sectioned the grapefruits. I placed everything into individual ziplock bags and placed them in the fridge for the morning.
I always use my footed glass bowl whenever I make a layered salad. Hopefully you have one of these in your cupboard. If not try to find a glass bowl with straight sides.
I added 5 cups of shredded napa cabbage to my bowl.
On top of the cabbage I added 3 julienned yellow bell peppers and pressed down on the lettuce.
Now I added the sections from 3 red grapefruits. Remember I peeled and sectioned the grapefruit the night before.
On top of the grapefruit I added 2 cups of shredded carrots, 1/3 cup of sliced green onions and the zest of one lime.
Cut your green onions in very small little rings since they are on the very top of the salad - it is important that they look pretty.
Doesn't this look lovely? And the bulk of the work I did the night before!
I made the dressing in a jar so that it would transport to the tennis club without any spills!
To make the dressing I added 1/3 cup of olive oil, 2 tablespoons of tequila, a few tablespoons of fresh ginger and lime zest.
I also added a small jalapeno in which I seed and diced into the dressing. It smelled so good while I was driving to the tennis club.
I think everyone really liked the salad. To serve just give the dressing a few shakes and toss the salad with the dressing.
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