Carrot-Grapefruit Salad

TequilaDressingHorizAltbfLOHere’s the last bit I picked up from that magazine in the book store/coffee shop a few weeks ago – a carrot and grapefruit salad with a tequila, lime and ginger dressing that is – supposedly – spicy. It isn’t, and I easily used twice the amount of fresh ginger called for.

It IS, however, kinda tasty, and a refreshing change from your more typical cabbage and mayonnaise type of slaw salad.

The weasels – ermmm, nice folk at BH&G (see yesterday’s post) also call this a ‘slaw’ – I guess because it’s based on cabbage – Napa cabbage to be precise – but I think it more realistic to just call it a salad; and up the crushed red pepper amounts along with the ginger called for in the dressing while you’re at it (my measurements below reflect these adjustments).

•1/4 cup olive oil
•2 tbsp tequila
•1 tsp peeled and thinly sliced fresh ginger
•1 tsp crushed red pepper or one small jalapeño seeded and diced.
•1-1/2 tsp sugar
•1/4 tsp table salt
•Juice (about 2 tbsp) and peel of one lime

•1 small head Napa cabbage, cored and shredded – the Napa cabbage at my market was heckishly expensive, so I went with a bag of shredded cabbage
•4 to 6 carrots, shredded
•1 or 2 pink grapefruit, peeled and sectioned
•4 scallions
•Lime peel – I used the last of my lime and peel for the dressing, so added some of that lovely Caribbean Calypso Seasoning from my spice rack, but fresh orange, grapefruit, or lemon zest would all probably work
CarrotGingerSaladBowlTossedbfLO•The weasels also called for diced, sweet red pepper, but I’d just finished roasting all of mine with balsamic vinegar and garlic, so left ’em out.

Combine the dressing ingredients in a small screw-top jar and shake to combine well. Set aside to rest for at least an hour before using.

Layer the cabbage, carrots, grapefruit, and scallions in a large bowl.

Give the dressing a quick whisk, pour about half over the salad, and toss to combine. Sprinkle the zest over all and serve with additional dressing on the side.

The original recipe recommends adding the scallions, then dressing and tossing just before serving, which I did; but I think this salad much tastier after it’s sat, covered, in the fridge overnight.

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