Name: Scrunched Cabbage Salad With Grapefruit and Chiles
Yield: 4 servings
Ingredients: 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

Large tears of Napa cabbage tossed in an emeraldgreen bowl with wedges of grapefruit mint and sliced red chiles.

Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich

Not just for slaw, cabbage is a snappy base that can handle lots of refreshing acidity—in this case from torn grapefruit and hot-and-sour chiles—without withering. A tip we learned from the folks at Drifters Wife in Portland, Maine: A generous sprinkling of salt and a good massage renders the cabbage silky, yet still spunky.

Recipe information

Yield
4 servings

Ingredients

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

Preparation

Step 1
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.
Step 2
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.
Step 3
Transfer salad to a large platter. Drizzle with more oil and top with pickled chiles and Sesame Salt.