Savoy Cabbage, Kohlrabi and Grapefruit Salad – a delicious recipe with Savoy cabbage, Kosher salt, red grapefruit, grapeseed, lemon juice, Freshly ground pepper. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
In a large glass or ceramic bowl, toss the shredded cabbage with 1 tablespoon of salt.
2
Weight down with a heavy plate topped with canned goods and refrigerate the cabbage for 1 hour.
3
Using a sharp knife, peel the grapefruit, removing all of the bitter white pith.
4
Working over a bowl, cut in between the membranes to release the sections.
5
Squeeze 2 tablespoons of the juice from the membranes into a small bowl.
6
Whisk in the oil and lemon juice and season with salt and pepper.
7
Squeeze the cabbage dry and transfer it to a large bowl.
8
Add the kohlrabi and vinaigrette and toss well.
9
Add the grapefruit sections and shredded mint and toss again.
10
Mound the salad on plates, garnish with mint leaves and serve.
24
kcal
Calories
7
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: One 1 1/4-pound head of Savoy cabbage, finely shredded (4 packed cups), Kosher salt, 1 red grapefruit, 1/4 cup grapeseed or other mild oil, and more.
Yes, Savoy Cabbage, Kohlrabi and Grapefruit Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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