Scrunched Cabbage Salad with Grapefruit and Chiles
Scrunched Cabbage Salad with Grapefruit and Chiles is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Cut cabbage in half lengthwise.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCut 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.