The combination of cabbage and grapefruit was brought to my attention by Jessica over at Seaweed Snacks, with her grapefruit cabbage salad. She pitches it as a great topping for tacos, and I imagine she is 100% correct. And then, you know, bacon makes everything better.
If cabbage and grapefruit are good together, and cabbage and bacon are good together (a fact supported by the existence of numerous warm cabbage and bacon salad recipes), and grapefruit is good with salt (I never sugar my grapefruit, always salt), then cabbage, grapefruit, and bacon ought to be good together!
- 1 adorably tiny white/green cabbage
- 1 large grapefruit
- Enough Bacon, cooked to desired level of crispiness and cut/crumbled into pieces
- Thinly slice the cabbage (the thinner, the better–I like it almost lace thin, but I never manage to get it that way).
- Peel and chop the grapefruit into bite sized chunks.
- Toss the cabbage, bacon, and grapefruit together. (More vigorous tossing==more grapefruit juice on the other items in the salad, which seems to be a good thing, from my perspective)
Alicia and Kate could barely stand to look at it, and Caoimhe did finally try a bite but was worried it would upset her tummy. Alexander Gruensteidl (formerly Apple and IDEO) cringed when I even mentioned the combination. However, it was actually pretty good! I liked it, anyway. It wasn’t blow your mind awesome, but it was good. A little strange, maybe, but tasty and satisfying.
It would be improved by the addition of diced avocado, and possibly thinly sliced green peppers and grated/shaved carrot. Substituting half of the green cabbage with purple cabbage would make it prettier!