Scrunched Cabbage Salad With Grapefruit And Chiles

  1. Cut cabbage in half lengthwise. Cut notch in base of each half to remove core; discard. Tear leaves into 2" irregular pieces and place in a large bowl. Drizzle with vinegar and season with sea salt. Massage and scrunch cabbage firmly with your hands to soften and season leaves.
  2. Using a sharp knife, cut peel and white pith from grapefruit; discard. Cut grapefruit into quarters, then coarsely tear quarters into chunky pieces. Remove and discard any seeds or thick membranes. Add grapefruit to bowl with cabbage. Drizzle 2 Tbsp. oil over and toss to coat. Add mint and toss again.
  3. Transfer salad to a large platter. Drizzle with more oil and top with pickled chiles and Sesame Salt.

cabbage, pickled chile vinegar, red grapefruit, extravirgin olive oil, mint leaves

Taken from www.epicurious.com/recipes/food/views/scrunched-cabbage-salad-with-grapefruit-and-chiles (may not work)

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