A great salad with lots of crunch and flavor. 

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Serves 4

½ head of red cabbage, shredded

8 small beets in different colors, peeled and very thinly sliced

1 pink grapefruit, in segments juice from the grapefruit

tiny purple cauliflower leaves

4 tablespoons olive oil

2 tablespoons rice vinegar

salt and pepper, to taste

  1. In a serving bowl mix cabbage, beets, and grapefruit.
  2. In a small bowl mix together juice, oil, and vinegar, and salt.
  3. Pour the dressing over the salad, toss.
  4. Refrigerate for at least 1 hour
  5. Serve with a nice roast chicken!


Perfect with some roasted chicken.

Photography by Frances Janisch

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