Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon honey
- 1 teaspoon grated fresh ginger
- 1 small red cabbage, coarsely grated or finely shredded using a mandoline (about 2 cups)
- 1 small kohlrabi, peeled, coarsely grated
- 1 large carrot, coarsely grated
- 2 pink grapefruits, segmented (alternatively use Cara Cara navels or blood oranges)
- 3 tablespoons chopped mint leaves
- sea salt and freshly ground pepper, to taste
- 1/4 cup toasted walnuts, chopped (optional)
Instructions
- To make the dressing, mix together the olive oil, lemon juice, honey and ginger in a small bowl. Set aside.
- In a large salad bowl, combine the red cabbage, kohlrabi, carrot, grapefruit and mint leaves. Add the dressing and toss until well combined. Season with salt and pepper. Transfer to individual salad plates and garnish with chopped walnuts. Enjoy!
Nutrition
Notes
Serve this red cabbage salad alongside roast chicken, any kind of baked fish or even with a slice of quiche or savory pie.