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.
Related Content
latest issue:
Issue #103
Winter is on its way but rather than batten down the hatches, we're ready to have some fun with the latest issue of dish! Get your soup bowls out, we've got all the soul warming deliciousness you can handle, plus outrageously good toasties for a cheesy bit of fun on the side. Next, it's time to hit the road with an epic escape to Black Barn Retreat and some classic comfort food. Back home, there's plenty of sumptuous bakes to tempt you with and even more to tempt your guests in our latest Dinner for Six section. And be prepared for time to really fly by when you're having fun with our Food Fast section!