Serves 4
This tangy slaw is a great summertime accompaniment to chicken and fish. If you’re on medications where grapefruit is contraindicated, you can substitute oranges.
3 cups thinly sliced napa cabbage
2 pink grapefruit, peeled and segmented, 1 tablespoon juice reserved
1 medium-size celery stalk, thinly sliced on a diagonal (about ½ cup)
¼ cup coarsely grated carrot
¼ cup diced red radish
1½ tablespoons umeboshi plum vinegar
½ teaspoon finely grated lime zest
1½ teaspoons freshly squeezed lime juice
2 tablespoons pumpkin seeds
1 tablespoon coarsely chopped fresh flat-leaf parsley
Sea salt
Mix together the cabbage, grapefruit, celery, carrot, and radish in a medium-size bowl.
Whisk together the reserved grapefruit juice, plum vinegar, and lime zest and juice in a small bowl.
Toss the slaw with the dressing. Sprinkle with the pumpkin seeds, parsley, and salt to taste.