Scrunched cabbage salad with grapefruit and chiles
Enjoy a zesty and spicy symphony of flavors with this scrumptious scrunched cabbage salad featuring the vibrant acidity of grapefruit and a kick of heat from chiles. Perfect for a refreshing and bold culinary experience.
Ingredients:
- 1 head of Napa cabbage (about 2 lb.)
- 1/4 cup pickled chile vinegar (from Pickled Hot Chiles)
- 2 Ruby Red grapefruit
- 2 Tbsp. extra-virgin olive oil, plus more for drizzling
- 1 cup mint leaves
- 1 Tbsp. Pickled Hot Chiles
- 2 Tbsp. Sesame Salt
Instructions:
- Slice cabbage lengthwise into halves. Create a small cut at the base of each half to eliminate the core, then throw it away. Tear the leaves into irregular 2" pieces and place them in a spacious bowl. Pour vinegar over the cabbage and season with sea salt. Gently massage and squeeze the cabbage with your hands for softening and seasoning the leaves.
- With a sharp knife, remove the peel and white part from the grapefruit; discard them. Cut the grapefruit into quarters, then tear each quarter into large pieces. Discard any seeds or thick parts. Combine the grapefruit with the cabbage in the bowl. Drizzle 2 tablespoons of oil and mix well. Add mint and toss again.
- Move the salad to a big platter. Drizzle more oil on top and add pickled chiles and Sesame Salt for garnish.
Summary:
- Calories: 609 kcal
- Fat: 30 g
- Protein: 20 g
- Carbs: 79 g
- Potassium: 3231 mg
- Magnesium: 264 mg