Ruby Red Grapefruit Coleslaw
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
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
Preparation:
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.
