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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!