Scrunched Cabbage Salad with Grapefruit and Chiles
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- 1 cup mint leaves
- 2 tbsp. extra-virgin olive oil, plus more for drizzling
- 1 head of napa cabbage (about 2 lb.)
- 1/4 cup pickled chile vinegar (from pickled hot chiles)
- 2 ruby red grapefruit
- 1 tbsp. pickled hot chiles
- 2 tbsp. sesame salt
- Carbohydrate 22 g(7%)
- Fat 10 g(15%)
- Fiber 6 g(25%)
- Protein 6 g(12%)
- Saturated Fat 1 g(7%)
- Sodium 145 mg(6%)
- Calories 179
Preparation 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. 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. Transfer salad to a large platter. Drizzle with more oil and top with pickled chiles and Sesame Salt.
Preparation 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. 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. Transfer salad to a large platter. Drizzle with more oil and top with pickled chiles and Sesame Salt.
