Don’t hate me for introducing another salad in the midst of a cold and wet Hamburg winter. But this super simple one is featuring regional-in-saison-now red cabbage (+ carrots) and thanks to our neighbors in the South kohlrabi (ciao!) and pink grapefruit (hola!). It’s a refreshing, delicious and can I say gorgeous (??) — just look at those colors. Yes, gorgeous! And healthy.
At this time of year we need to keep our vitamin ratio at an all time high — I know this too well, as I am the first to get struck with a cold or the flu (or both!) in the deep of winter. So I always aim to give my immune system an extra pick-me-up this time of year. Unfortunately, it’s not like a muscle I can put to work at a Pilates course or the gym, so even though exercise helps, things like diet and sleep play a very big role in fending off colds and the flu. As a big fan of root vegetables, hearty greens and all those other cold-weather crops — especially those like tender lamb’s lettuce and winter purslane — OMG I love them — I am always inspired, especially after a visit to my local farmer’s market, to create yet another delicious winter salad. This one is tossed in a ginger, honey, lemon dressing with fresh mint, which for me, brings a glimmer of summer into a somewhat dreary season.
A red cabbage salad is super hydrating, making it an awesome (and a more nutritious) alternative to regular salad greens. It has tons of good for your body benefits, including antioxidants to help reduce inflammation, and lots of fiber to keep your tummy happy. That’s right, and there are bonus points for being colorful!
Kohlrabi, Grapefruit, and Red Cabbage Salad
Serves 4, as a side
2 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 tablespoon honey
1 teaspoon grated fresh ginger
1 small red cabbage, coarsely grated or finely shredded using a mandoline (about 2 cups)
1 small kohlrabi, peeled, coarsely grated
1 large carrot, coarsely grated
2 pink grapefruits, segmented (alternatively use Cara Cara navels or blood oranges)
3 tablespoons chopped mint leaves
sea salt and freshly ground pepper, to taste
1/4 cup toasted walnuts, chopped (optional)
1. To make the dressing, mix together the olive oil, lemon juice, honey and ginger in a small bowl. Set aside.
2. In a large salad bowl, combine the red cabbage, kohlrabi, carrot, grapefruit and mint leaves. Add the dressing and toss until well combined. Season with salt and pepper. Transfer to individual salad plates and garnish with chopped walnuts.
3. Serve this red cabbage salad alongside roast chicken, any kind of baked fish or even with a slice of quiche or savory pie. Enjoy!