This is a great winter slaw recipe and so simple to prepare. It has a fresh taste thanks to the grapefruit and holds well in your refrigerator.
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| Good with a bowl of chili and corn bread. |
You will need one small head of red cabbage (about 2 to 2.5 pounds). You can substitute green cabbage although the slightly sweeter red tastes and looks better. The ease of the recipe depends largely on the grapefruit and how easy it is to peel.
Ingredients
1 red grapefruit1/4 cup extra-virgin olive oil
1 1/2 tablespoons white wine vinegar
(substitute white, apple or sherry vinegar)
1 tablespoon honey
1 1/2 teaspoons salt
5 grinds of fresh black pepper
1 small red cabbage
(about six cups thinly sliced)
1 medium red onion
1/3 cup pepitas (optional)
1/2 cup fresh cilantro (optional)
Instructions
Grate about 1 1/2 teaspoons zest using a rasp-style grater from the grapefruit skin and transfer to a small mixing bowl. Cut away peel and white pith from the grapefruit and discard. Holding the peeled grapefruit over a bowl, use paring knife to slice between membranes to release segments; set aside segments. Squeeze 2 tablespoons juice from the remaining grapefruit pulp into small bowl and then combine with zest.
Add oil, vinegar, honey, salt and pepper to the small bowl with zest and juice and stir rapidly to combine with fork or small whisk to make the dressing.
Peel off any outer dry leaves and slice the cabbage in half and remove core and discard it. Slice the cabbage very thinly and place in a large mixing bowl. Peel off dry skin from onion, and slice thinly and add to sliced cabbage. Add the peeled grapefruit segments to the cabbage. Toss to combine. Give the dressing another stir and pour over the cabbage mixture. Toss to combine again. Set aside for 60 minutes to allow flavors to meld, tossing cabbage several times to insure dressing is well distributed.
Add the optional pepitas and cilantro at serving time if desired. Will hold in an air tight container in the refrigerator for up to 5 days.
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