Cabbage, Beet and Grapefruit Slaw
This vibrant cabbage, beet and grapefruit slaw is a colorful addition to any meal. Quick and easy to prepare
Ingredients
- 2 cups 140g shredded cabbage (I used napa but any would work)
- 8.8 oz 250g cooked beets (canned would work)
- 1 pink grapefruit
- 2 teaspoon olive oil
- ½ tablespoon 10g honey
- 10 fresh mint leaves chopped
- Kosher salt
- ¼ cup 30g roasted sunflower seed kernels
Instructions
- Add the cabbage to a large bowl.2 cups 140g shredded cabbage (I used napa but any would work)
- Conserve 1 ounce of the beet liquid for the dressing then chop the beets and top the cabbage. Supreme the grapefruit - I use this technique.
- Cut the rind away.
- Then running the knife along side the membranes connecting the slices, pop out the segments and add them to the bowl.
- Squeeze the skeleton to release any additional juice for the dressing. I was able to get another ounce out of it.
- Make the dressing by whisking the olive oil, mint leaves, honey and a pinch or two of kosher salt.1 pink grapefruit, 2 teaspoon olive oil, ½ tablespoon 10g honey, 10 fresh mint leaves, Kosher salt
- Be sure to smash the leaves a bit releasing some of their oil to infuse the dressing.
- Pour the dressing over the beets, grapefruit and cabbage. Add the sunflower seeds.2 cups 140g shredded cabbage (I used napa but any would work), 8.8 oz 250g cooked beets (canned would work), 1 pink grapefruit, ¼ cup 30g roasted sunflower seed kernels
- Toss everything together.
Nutrition
Calories: 278kcalCarbohydrates: 38gProtein: 8gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 113mgPotassium: 836mgFiber: 9gSugar: 24gVitamin A: 1803IUVitamin C: 74mgCalcium: 102mgIron: 3mg
Tried this recipe?Let us know how it was!