Shaved Cabbage Slaw with Grapefruit
Photography by Josh Griggs.
Toss the salad just before serving so it retains a lovely crunchy texture and freshness.
Serves: 6–8
INGREDIENTS
2 grapefruit or use oranges, if preferred
¼ each red and green cabbage, finely shredded
2 spring onions, thinly sliced
small handful each mint and coriander, roughly chopped
¼ cup mixed pepitas and sunflower seeds
Dressing
3 tablespoons grapefruit juice
2 tablespoons olive oil
2 teaspoons Dijon mustard
2 cloves garlic, crushed
sea salt and ground pepper
METHOD
Cut both ends off the grapefruit and place cut-side down on a board. Slice down the sides to remove all the white pith and skin.Holding a grapefruit over a sieve set over a bowl, cut between the membrane to release the segments. Squeeze the juice from the membranes into the bowl. Set the segments aside.
Dressing: Measure out the grapefruit juice and whisk in the oil, mustard and garlic and season well.
To assemble: Toss the salad ingredients together, including the grapefruit segments. Add just enough dressing to coat lightly and using your fingers, lift and toss everything together. Transfer to a serving bowl and serve immediately.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!