Shaved Cabbage Slaw with Grapefruit
Photography by Josh Griggs.
Toss the salad just before serving so it retains a lovely crunchy texture and freshness.
Serves: 6–8
INGREDIENTS
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
Dressing
3 tablespoons grapefruit juice
2 tablespoons olive oil
2 teaspoons Dijon mustard
2 cloves garlic, crushed
sea salt and ground pepper
METHOD
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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.