Scrunched cabbage salad with grapefruit and chiles recipe

Ingredients for Scrunched cabbage salad with grapefruit and chiles

• 900 g napa cabbage

• 60 ml pickled chile vinegar (from pickled hot chiles)

• 2 ruby red grapefruit

• 30 ml extra-virgin olive oil, plus more for drizzling

• 120 g mint leaves

• 15 ml pickled hot chiles

• 30 g sesame salt

How to make Scrunched cabbage salad with grapefruit and chiles

1. Cut the cabbage in half lengthwise. Cut a notch at the base of each half to remove the core and discard it. Tear the leaves into 5 cm (2 inch) irregular pieces and place them in a large bowl. Drizzle with vinegar and season with sea salt. Massage and scrunch the cabbage firmly with your hands to soften and season the leaves.

2. Using a sharp knife, remove the peel and white pith from the grapefruit, discarding both. Cut the grapefruit into quarters, then coarsely tear the quarters into chunky pieces. Remove and discard any seeds or thick membranes. Add the grapefruit to the bowl with the cabbage.

3. Drizzle 30 ml (2 tablespoons) of oil over the salad and toss to coat. Add the mint and toss again.

4. Transfer the salad to a large platter. Drizzle with additional oil and top with pickled chiles and Sesame Salt.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.