Ribbons of green cabbage, carrot matchsticks and ruby red grapefruit segments tossed with a French, apricot, sesame oil and ginger dressing!

Serves 6

1/2 c. low fat or fat free bottled French Salad Dressing, chilled

1/4 c. apple cider vinegar

1/4 c. 100% fruit, apricot preserves

1 T. nondairy liquid creamer

1/2 t. garlic powder

1/2 t. onion powder

1/2 t. powdered ginger

1/2 t. hot chili oil

1/2 t. sesame oil

salt to taste

4 heaping c. cut green cabbage; cut a small cabbage into quarters, then slice each quarter into 1/4 inch thick slices.

1 lg. or 2 sm. ruby red grapefruits; cut fruit in half around the equator; turn each half face down, then cut each half into 4 strips; turn each strip right side up and run a sharp knife between the grapefruit and the skin; cut into wedges, while cutting around any large pieces of membrane.

1 c. carrot matchsticks;

To make carrot strips: Peel carrot; cut off ends. Cut whole carrot crosswise into 1-1/2 inch lengths. Now, keeping each piece on its side, use a sharp, broad, sturdy knife to cut each piece lengthwise into slabs 1/8 inch thick. Stack 2-3 slabs at a time on top of one another, then slice into 1/8 inch wide strips, resembling matchsticks.

Place first 10 ingredients into small mixing bowl. Stir well with fork or wire whisk and set aside.

Place cabbage, grapefruit and carrot matchsticks into another larger mixing bowl. Pour dressing over all; toss well and serve.

Notes: This unique and tasty Asian French Coleslaw holds up well after tossed, so it keeps well after refrigerated and presents well on any buffet.

Although I prefer to keep some of the membrane on the grapefruit for roughage and added nutrition, if you prefer to cut the grapefruit into membrane-free segments, by all means do that. To remove membrane you can do it one of two ways:

1–Cut grapefruit in half around the equator. Using the tip of a sharp knife, run the knife between each triangular piece of grapefruit and the membrane that surrounds it. Lift each segment out.

2–Peel entire grapefruit, removing all of the white coating under the peel. Using a small sharp knife, run the knife between each membrane on either side of each segment of fruit, moving from tip to tip. Lift out each segment.

If you wish, substitute fresh orange segments for grapefruit.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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