Oh Mama’s not done with grapefruit yet. Not even close.
I’m actually a little obsessed with all of the citrus fruits in general lately. They are a miracle right now.
And I had a little epiphany on the subject yesterday afternoon that I’d like to share.
So I was standing over my sink, shamelessly sucking the juice out of the grapefruit that I had just segmented, and glancing around at all of the used tissues and various medicine bottles strung out all over the counter from The Dude’s most recent nasty cold. When it hit me how incredible it is that during the time of year when people’s immune systems are taxed and tested for months, the one fresh fruit you can find in abundance are the beautiful, juicy little specimens that are absolutely bursting with vitamin C to help you out.
I totally found zen while standing over my kitchen sink and looking at dirty Kleenexes, friends.
Okay. So enough of that hippie talk. Let’s get to this slaw.
I’m telling you, if you are feeling the winter blues and have had enough of the heavy, hearty, stews and slow cooker meals you have been making since Christmas, you need to make this. This slaw doesn’t feel like winter. After a few bites, you will be ready to dig out your flip flops and tank tops and head out to the front porch swing.
It is crunchy in all the right ways from the shredded, fresh veggies. Which makes biting into the plump, soft, grapefruit all the more exquisite. The grapefruit also makes such a nice sweet contrast to the bitter slaw. I know I don’t even have to tell you how amazing the freshly toasted walnuts are. And the dressing is an Asian inspired, tart, sweet, wonder of flavor.
Now I know I always say that things are easy to put together, but this was so quick I was even kind of surprised, myself, when I was finished.
While your walnuts are toasting, you toss all of the dressing ingredients into a mason jar and shake it up.
Then you pour it over the slaw, segment a grapefruit (or two if you are feeling feisty) over the top, toss in the walnuts, and stir it around a bit.
Now it is of course like most slaws in that it really tastes better the longer you let it sit. So I would advise making this at least the night before you want to serve it up. You get bonus points if you go check on it and give it a gentle toss from time to time.
Now get in the kitchen and make something that will boost your mood by making you think of summer while giving that immune system a helping hand.
Grapefruit and Walnut Broccoli Slaw
1 cup walnuts
6 tablespoons freshly squeezed pink grapefruit juice (approximately 1/2 medium grapefruit)
1/2 teaspoon sesame oil
1 teaspoon rice wine vinegar
1/2 teaspoon freshly grated ginger
1/2 teaspoon garlic
3 tablespoons olive oil
1 teaspoon honey
12 oz bag of broccoli slaw
1 whole grapefruit cut into segments
salt to taste
Preheat oven to 375.
Place walnuts on a baking sheet and toast for about 10 minutes, or until golden and fragrant.
In a mason jar or any container with a tight fitting lid add grapefruit juice, sesame oil, vinegar, ginger, garlic, olive oil, and honey. Shake vigorously until well combined.
In a a large bowl gently toss together slaw, grapefruit segments, dressing, and walnuts. Season with salt.
Cover and refrigerate overnight until ready to serve.