cabbage and jicama salad

adapted from The Slanted Door Restaurant
1/2 red cabbage--shredded
1/2 medium jicama--cut into matchstick size julienne
1 medium carrot--cut into matchstick size julienne
1 grapefruit--supreme
1/2 cup fresh mint--chiffonade
1/4 cup candied walnuts or pecans
Dressing
1/4 cup soy sauce
1 Tbs seasoned rice vinegar
1 Tbs cider vinegar
1 Tbs agave syrup (the recipe calls for sugar, i substituted the agave)
1 tsp minced garlic
1 thai chili minced (or 1/2 tsp chinese chili paste)
1 tsp fresh lime juice
2 tsp oil
salt and pepper
cover the shredded cabbage with salted water and let sit 30 minutes or so.  Drain and fully dry. Add to all other salad ingredients, with exception of the nuts. Stir together all ingredients for dressing and mix into the salad.  Toss in nuts and serve.