Toss the salad just before serving so it retains a lovely crunchy texture and freshness.
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
3 tablespoons grapefruit juice
2 tablespoons olive oil
2 teaspoons Dijon mustard
2 cloves garlic, crushed
sea salt and ground pepper
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.