Name: Red Cabbage and Grapefruit Salad
Total time: 55 min
Ingredients: 1 red grapefruit; 1/4 cup extra-virgin olive oil; 1 1/2 tablespoons white wine vinegar; 1 tablespoon honey; 1 1/2 teaspoons table salt; 1/2 teaspoon pepper; 6 cups thinly sliced red cabbage; 1 cup thinly sliced red onion , rinsed; 1/2 cup fresh cilantro leaves; 1/3 cup roasted pepitas

Why This Recipe Works

We were after a fresh, crunchy, bold salad made with winter produce. We started build- ing this salad with half a head of thinly sliced red cabbage and added in another wintertime favorite: grapefruit. To make the fruit easier to eat, we cut it into supremes (wedges freed from their bitter membranes). We then squeezed the juice from the remaining pulp and used it as the base for a vinaigrette with grapefruit zest, white wine vinegar, olive oil, and honey. Red onion and cilantro added the pungency and sweet herbal freshness we were looking for. We let the dressed salad sit for 30 minutes before serving to soften the cabbage and allow the flavors to meld. For a finishing touch and welcome crunch, we sprinkled the salad with roasted pepitas (pumpkin seeds).

Before You Begin

You will need about half of a 2-pound cabbage to yield 6 cups. Green cabbage works here, too, but we prefer the slightly sweeter flavor and brighter color of red cabbage.

Instructions

Using rasp-style grater, grate 1½ teaspoons zest from grapefruit; transfer zest to large bowl. Cut away peel and pith from grapefruit. Holding grapefruit over separate bowl, use paring knife to slice between membranes to release segments; set aside grapefruit segments. Squeeze 2 tablespoons juice from remaining grapefruit pulp and add to bowl with zest.

Add oil, vinegar, honey, salt, and pepper to bowl with zest mixture and whisk to combine. Add cabbage, onion, cilantro, and grapefruit segments and toss to combine. Let sit for 30 minutes to allow flavors to meld.

Add pepitas and toss to combine. Season with salt and pepper to taste. Serve.