Scrunched Cabbage Salad With Grapefruit And Chiles Recipes

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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

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.

RED CABBAGE AND GRAPE SALAD



Red Cabbage and Grape Salad image

Grapes make a great addition to this salad making it both sweet and savory. Don't forget to let this sit for at least 20 minutes before serving to help marry all the flavors and also soften the cabbage slightly. Recipe developed by Food Network Kitchen.

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Whisk 2 tablespoons red wine vinegar with1 1/2 teaspoons sugar, 1 teaspoon dijon mustard, 1/2 teaspoon each chopped thyme and kosher salt and a few grinds of pepper in a large bowl. Whisk in 1/4 cup olive oil. Add 1/2 small head shredded red cabbage, 1 1/2 cups halved seedless grapes, 1/4 cup salted roasted sunflower seeds and 2 tablespoons chopped chives. Season with salt and pepper. Let sit at least 20 minutes before serving.

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  • 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.
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