Recipe home
Red cabbage and grapefruit slaw
Ingredients
350g (12oz) red cabbage
2 bunches radishes, quartered
1 bunch spring onions, cut into fine shreds
20g pack fresh coriander, roughly chopped
For the dressing
zest and juice of 1 large grapefruit
1tbsp runny honey
2tbsp soy sauce
2.5cm (1in) piece fresh root ginger, finely grated
2tbsp rice wine vinegar or white wine vinegar
2tbsp toasted sesame oil
2tbsp olive oil
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Method
1 Remove and discard the tough core from the cabbage, then slice finely. Put into a bowl with the radish, spring onions and coriander.
2 Put all the dressing ingredients together in a small bowl and whisk to combine. Pour over the salad and toss together. Put in a sealable box and chill until you’re ready to eat.
Prepare ahead
Prepare all the vegetables for the salad but, to stop the cabbage colouring the other ingredients, store it in a separate airtight container from the dressed carrot, radish and spring onion. This stage can be done up to two days ahead.
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