Red cabbage and grapefruit slaw

Serves: 6

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Total Time: 15

Prep Time: 15

• 350 gram(s) red cabbage
• 2 bunch(es) radishes, quartered
• 1 bunch(es) spring onions, cut into fine shreds
• 20 gram(s) pack fresh coriander, roughly chopped
• For the dressing
• zest and juice of 1 large grapefruit
• 1 tablespoon(s) runny honey
• 2 tablespoon(s) soy sauce
• 2.5cm (1in) piece fresh root ginger, finely grated
• 2 tablespoon(s) rice wine vinegar or white wine vinegar
• 2 tablespoon(s) toasted sesame oil
• 2 tablespoon(s) olive oil

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.
3. 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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