Pink Grapefruit Slaw
By: Deborah Chud
Published: Wednesday, February 24, 2010 - 6:00pm

Ingredients




1/4 cup light mayonnaise, preferably Hellmann's Light
3 tablespoons fresh grapefruit juice
1 teaspoon to 2  sugar
1 teaspoon grated grapefruit zest
1/4 teaspoon salt or to taste
Freshly ground black pepper
4 cups shredded green cabbage
Sections from1 pink or ruby red grapefruit
1/2 cup thinly sliced red onion
2 tablespoons minced flat-leaf parsley (optional)

Preparation

1 In small bowl or measuring cup, combine mayonnaise, grapefruit juice, sugar, zest, salt, and pepper; whisk to blend.   2 In large bowl, combine  cabbage, grapefruit sections, and onion; dressing and toss to coat.  Garnish with parsley, if desired,  and serve immediately.

About


What exactly is cole slaw? I learned on seasonalchef.com that it derives from the  Dutch word koolsla, which means "cabbage salad". Apparently, shredded raw cabbage is the only requirement. I was relieved to read this because I do start with cabbage--but then I take it in some unusual directions.
 As a general rule, I balance the bitterness of cabbage with something sweet. In the summer, I throw red and yellow bell peppers and little cherry or grape tomatoes into my slaw; but in the winter they're not sweet, so I look beyond them to grapes, apples, pineapple, and grapefruit. Place cabbage in their company and you can enjoy its clean, fresh crunch (not to mention its nutritional benefits) without being assaulted by its sharpness.
The grapefruit slaw featured here is a special case because the acidity of the fruit might not seem helpful. In addition,  red onion has a pretty intense bite. For some reason, these elements manage to work together so that the result is less bitter, sharp, and acidic than the sum of its parts. One of life's little mysteries...

Comments:
J Horne

Looks and sounds wonderful! In Southeast Asia they use Pomelo in salads-- they are so good!