Saladsbonappetit5.0
Festive Red Cabbage and Radicchio Salad
This monochromatic mix of radicchio, cabbage, red onion, and cold weather citrus is bright, crunchy, and fresh—just what your holiday table requires.
👥 6 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●knife
📝 Preparation Steps
1
Using a small knife, cut away peel and white pith from 1 medium grapefruit, then 1 blood orange; discard. Slice each crosswise into ¼"-thick rounds; set aside. Cut 1 large lemon and remaining 1 blood orange in half and squeeze juice into a measuring glass or small bowl. Whisk ½ cup extra-virgin olive oil, 2 Tbsp. Dijon mustard, 1 Tbsp. honey, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt into juice.
medium grapefruit1large lemon1. Dijon mustard2 Tbsp. honey1 Tbsp. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp
2
Place ½ small head of red cabbage, cored, any thick ribs removed, cut into ½"-thick strips, in a large bowl; drizzle half of dressing over. Massage cabbage with your hands to coat and soften. Let sit at least ⏱️ 10 minutes and up to ⏱️ 1 hour.
3
Add 1 large head of radicchio, halved, cored, cut into 1½"-thick strips, ½ small red onion, thinly sliced, and reserved citrus to cabbage; drizzle in remaining dressing and toss to coat. Transfer salad to a platter and top with pomegranate seeds; season with freshly ground pepper.
large head of radicchio, halved, cored, cut into 1½"-thick strips1Pomegranate seeds (for serving)Freshly ground pepper
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