Quickly blanching the habaneros moderates their fiery nature to make them a balanced, lively addition to this cool slaw.
Bring a small saucepan of water to a boil over high heat. Add habanero slices; cook 20 seconds. Drain; rinse under cold water. Dry on paper towels.
Whisk together mayonnaise and next 5 ingredients in a large bowl. Add habaneros, jicama, and cabbage, tossing to coat. Let stand 30 minutes.
Transfer jicama mixture to a serving bowl. Top with grapefruit segments; sprinkle evenly with cilantro.
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