Zesty Grapefruit Cole Slaw

This is a healthy, fresh  alternative to  mayonnaise-laden cole slaw.  Barb L.

Serves: 4


For the Salad:

¼ cup thinly sliced red onion

3 cups thinly sliced napa cabbage

2 pink grapefruit, peeled and segmented with 1 Tbsp juice reserved

1 medium celery rib, thinly sliced on a diagonal (about ½ cup)

¼ cup coarsely grated carrot

For the Dressing: (makes about ¼ cup)

1 Tbsp reserved grapefruit juice

1 Tbsp Flying Olive Grapefruit Balsamic Vinegar

3 Tbsp Flying Olive Persian Lime Extra Virgin Olive Oil

1 Tbsp Flying Olive Chipotle (slightly spicy) or Harissa (medium spicy) Extra Virgin Olive Oil (If you don’t want any heat, add an additional 1 Tbsp of Persian Lime EVOO instead

Pinch of red pepper flakes, if desired

½ tsp sugar, more to taste

2 Tbsp roasted pepitas, salted, if desired

Salts-of-the-Earth Hawaiian Sweet and Salty sea salt or Kosher salt to taste

To Garnish:

1 Tbsp coarsely chopped fresh Italian parsley


In a small bowl, soak the onion slices in enough water to cover. Soak for 10 minutes.

In a large bowl, add the cabbage, grapefruit, celery, carrot, and the onion, when it is done soaking.

Whisk or shake in a lidded jar, the grapefruit juice, Flying Olive Grapefruit Balsamic Vinegar, Flying Olive Persian Lime and Chipotle or Harissa Extra Virgin Olive Oils, red pepper flakes, sugar, and salt. (Note:You can make the cabbage salad and dressing before hand, storing in the refrigerator for up to 3 days until you are ready to put the salad together.

Toss only as much dressing with the cabbage salad as you need for one meal, store the remaining cabbage and dressing in the refrigerator. Season to taste with salt. Garnish with pepitas and parsley. Serve immediately.

Submitted by Barb L.