Best 2 Scrunched Cabbage Salad With Grapefruit And Chiles Recipes

Scrunched Cabbage Salad with Grapefruit and Chiles image

Provided by Molly Baz

Yield 4 servings

Number Of Ingredients 7

1 head of Napa cabbage (about 2 lb.)
1/4 cup pickled chile vinegar (from Pickled Hot Chiles)
2 Ruby Red grapefruit
2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 cup mint leaves
1 Tbsp. Pickled Hot Chiles
2 Tbsp. Sesame Salt

Steps:

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 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.

Red Cabbage and Grape Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

Steps:

Whisk 2 tablespoons red wine vinegar with1 1/2 teaspoons sugar, 1 teaspoon dijon mustard, 1/2 teaspoon each chopped thyme and kosher salt and a few grinds of pepper in a large bowl. Whisk in 1/4 cup olive oil. Add 1/2 small head shredded red cabbage, 1 1/2 cups halved seedless grapes, 1/4 cup salted roasted sunflower seeds and 2 tablespoons chopped chives. Season with salt and pepper. Let sit at least 20 minutes before serving.