Savoy Cabbage, Kohlrabi and Grapefruit Salad

1. 1

   In a large glass or ceramic bowl, toss the shredded cabbage with 1 tablespoon of salt.

2. 2

   Weight down with a heavy plate topped with canned goods and refrigerate the cabbage for 1 hour.

3. 3

   Using a sharp knife, peel the grapefruit, removing all of the bitter white pith.

4. 4

   Working over a bowl, cut in between the membranes to release the sections.

5. 5

   Squeeze 2 tablespoons of the juice from the membranes into a small bowl.

6. 6

   Whisk in the oil and lemon juice and season with salt and pepper.

7. 7

   Squeeze the cabbage dry and transfer it to a large bowl.

8. 8

   Add the kohlrabi and vinaigrette and toss well.

9. 9

   Add the grapefruit sections and shredded mint and toss again.

10. 10

    Mound the salad on plates, garnish with mint leaves and serve.

* Per serving · 4 servings · Values may vary.