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Scrunched Cabbage Salad With Grapefruit and Chiles

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Large tears of Napa cabbage tossed in an emeraldgreen bowl with wedges of grapefruit mint and sliced red chiles.
Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich

Not just for slaw, cabbage is a snappy base that can handle lots of refreshing acidity—in this case from torn grapefruit and hot-and-sour chiles—without withering. A tip we learned from the folks atDrifters Wifein Portland, Maine: A generous sprinkling of salt and a good massage renders the cabbage silky, yet still spunky.

Ingredients

4 servings

1 head of Napa cabbage (about 2 lb.)
1/4 cup pickled chile vinegar (fromPickled Hot Chiles)
2 Ruby Red grapefruit
2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 cup mint leaves
1 Tbsp.Pickled Hot Chiles
2 Tbsp.Sesame Salt

  1. Step 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.

    Step 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.

    Step 3

    Transfer salad to a large platter. Drizzle with more oil and top with pickled chiles and Sesame Salt.

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Reviews (1)

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  • This is great and so simple! We are using the pickled hot chilies for other dishes, too. Surprising how much flavor this has.

    • grazianolinda

    • Chicago, IL

    • 9/13/2019

Tags Salad Napa Cabbage Cabbage Leafy Greens Vegetable Grapefruit Citrus Fruit Fresno Chile Chile Side Dinner Dairy Free Vegan Vegetarian Gluten Free Easy 30 Minutes or Less Bon Appétit

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