Scrunched Cabbage Salad with Grapefruit and Chillies

Ingredients for Scrunched Cabbage Salad with Grapefruit and Chillies

• 1 head of Napa cabbage (about 900g .)

• 60ml pickled chilli vinegar (from Pickled Hot Chillies)

• 2 Ruby Red grapefruit

• 2 tablespoons extra-virgin olive oil, plus more for drizzling

• 1 cup mint leaves

• 1 tablespoon Pickled Hot Chillies

• 2 tablespoons Sesame Salt

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 tablespoons 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 chillies and Sesame Salt.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.