Scrunched Cabbage Salad With Grapefruit And Chiles Recipes

SCRUNCHED CABBAGE SALAD WITH GRAPEFRUIT AND CHILES

Scrunched Cabbage Salad with Grapefruit and Chiles image

Not just for slaw, cabbage is a snappy base that can handle lots of refreshing acidity-in this case from torn grapefruit and hot-and-sour chiles-without withering.

Provided by Molly Baz

Categories Bon Appétit Salad Dinner Side Cabbage Grapefruit Sesame Seed Chile Pepper Hot Pepper Mint Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Tree Nut Free

Yield 4 servings

Number Of Ingredients 7

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

Steps:

Cut cabbage in half lengthwise. Cut notch in base of each half to remove core; discard. Tear leaves into 2" irregular pieces and place in a large bowl. Drizzle with vinegar and season with sea salt. Massage and scrunch cabbage firmly with your hands to soften and season leaves.
Using a sharp knife, cut peel and white pith from grapefruit; discard. Cut grapefruit into quarters, then coarsely tear quarters into chunky pieces. Remove and discard any seeds or thick membranes. Add grapefruit to bowl with cabbage. Drizzle 2 Tbsp. oil over and toss to coat. Add mint and toss again.
Transfer salad to a large platter. Drizzle with more oil and top with pickled chiles and Sesame Salt.

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