Scrunched Cabbage Salad with Grapefruit and Chiles
A refreshing and zesty salad featuring tender Napa cabbage massaged with pickled chile vinegar, sweet Ruby Red grapefruit segments, fresh mint leaves, and a flavorful finish of pickled chiles and sesame salt.
Ingredients
- •1 head Napa cabbage
- •¼ cup pickled chile vinegar
- •2 whole Ruby Red grapefruit
- •2 Tbsp extra-virgin olive oil
- •1 cup mint leaves
- •1 Tbsp Pickled Hot Chiles
- •2 Tbsp Sesame Salt
Cooking Instructions
- 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.
10 min
- 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.
8 min
- 3.
Transfer salad to a large platter. Drizzle with more oil and top with pickled chiles and Sesame Salt.
2 min
