Citrus season tho.
When local citrus hits the stores, I feel really grateful to be in such a warm climate for the winter.
You’re probably all about those sumo mandarins (I prefer satsumas, myself) but grapefruit is my one true love. If you can find an oro blanco, a cross between a pomelo and a grapefruit with very little bitterness, hurry and buy every single one of them.
This slaw would be delicious with any of your favorite citrus, apart from lemons. The sweetness from the grapefruit is so perfect with the spiciness of the jalapeno and sriracha.
I love any method of delivery for vegetables that keeps things new and interesting; and this most definitely qualifies.
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Spicy Citrus Thai Slaw
Yields: 4 servings
1 head of napa cabbage (2-3 lb.)
1 bunch radishes (6-8)
2 large carrots
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 scallions, chopped
1 jalapeno, minced with ribs removed
1/4 c. fresh chopped basil
1/4 c. fresh chopped cilantro
2 grapefruits (or other favorite citrus)
For the dressing:
1/4 c. sesame oil
1/4 c. fresh grapefruit juice (from the above grapefruits)
2 tbsp. fresh lime juice
2 tsp. freshly grated ginger
1 tbsp. honey
1+ tbsp. sriracha
1 1/2 tsp. sea salt
1/2 tsp. black pepper
Shred the napa cabbage, radish, and carrots with the blade attachments on a food processor (the slicing blade works well for the cabbage, while the shredding blades work better for the radishes and carrots). Alternatively you could use a box grater for the latter two or also a julienne peeler for the carrots.
Toss them together in a very, very large bowl with the bell peppers, scallions, jalapeno, basil, and cilantro.
Segment the grapefruits (if you are unfamiliar, this is a good tutorial). Squeeze the leftover inner membranes into a small bowl. You’ll need 1/4 cup of juice but you’ll likely get a little more than that from both inners – just drink it! To the 1/4 cup of grapefruit juice, whisk in the lime juice, grated ginger, honey, sriracha, sea salt, and black pepper. Taste and adjust the amount of sriracha to your preferred level of spiciness.
Pour the dressing over the slaw and toss gently (I failed to toss gently and the grapefruit fell apart quite a bit). The vegetables will soften the longer it sits. Serve with a generous handful of sunflower seeds and sesame seeds.