Scrunched Cabbage Salad with Grapefruit and Chiles
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.
- 1 head of Napa cabbage (about 2 lb.)
- ¼ cup pickled chile vinegar (from Pickled Hot Chiles)
- 2 Tbsp. extra-virgin olive oil, plus more for drizzling
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.
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.
Transfer salad to a large platter. Drizzle with more oil and top with pickled chiles and Sesame Salt.