- 1/4 head red cabbage
- 1/4 head Napa cabbage
- 2 thin carrots, peeled
- 1 red onion, halved
- 2 tablespoons olive oil
- Segments and juice of 1 grapefruit
- Segments and juice of 1 orange
- Juice of 1 lemon
- 1 tablespoon cottage cheese
- 1 tablespoon mayonnaise
- 1 tablespoon raisins Chile powder Celery salt Kosher salt
- Preheat a gas grill to medium-high. Brush the cabbages, carrots, and onion with the olive oil and then grill, turning a few times for even cooking. You’re looking to soften the vegetables and to get some good grill marks. The Napa cabbage should take about 5 minutes; the rest, about 10 minutes. (You can also do this indoors on a grill pan.)
- When the vegetables are cool enough to handle, shred the cabbages and chop the carrots and onion.
- Mix the grapefruit segments and juice, orange segments and juice, lemon juice, cottage cheese, mayonnaise, and raisins in a large bowl. Add the cabbage, carrots, and onion and toss. Season to taste with chile powder, celery salt, and salt. Cover and refrigerate.
