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Ruby Red Grapefruit Coleslaw




Source of Recipe


Chef2Chef Newsletter


Recipe Introduction


Chef Michel Stroot
This winter slaw is simple enough to make for dinner on a busy weeknight yet pretty enough to serve on the holiday table – and both the napa cabbage and red grapefruit are excellent sources of Vitamin A. Other seasonal ingredients, such as tangerines, pomegranates and blood oranges, can be combined with, or substituted entirely, for the red grapefruit. Segment the grapefruit over a bowl so that every bit of juice can be used for the dressing.

Makes 6 servings



List of Ingredients




1 ruby red grapefruit, peeled, pith removed and separated into segments
10 cups trimmed, shredded napa cabbage
1 medium red onion, thinly sliced
1 carrot, shredded
1/4 cup fresh cilantro leaves
1/3 cup fresh grapefruit juice
1 tablespoon mirin (sweet rice wine)
1 tablespoon dark sesame oil
1 teaspoon low-sodium soy sauce
1 teaspoon Vietnamese chili sauce
2 tablespoons sesame seeds



Recipe



Using a sharp knife, cut the outer membrane from the grapefruit segments. Combine the shredded cabbage, red onion, carrot, cilantro and grapefruit segments in a large bowl.

Whisk together the grapefruit juice, mirin, sesame oil, soy sauce and chili sauce in a small mixing bowl. At least 10 minutes before serving, toss the slaw with the dressing and allow to marinate. Sprinkle with sesame seeds, serve.