Grapefruit Cabbage Salad

This past weekend we had friends over. There were 15 of us, so I decided tacos might be an easy and fun way to please both kids (all 7 of them!) and adults. I had some grapefruits from my friends farm share and thought it would add a bright dimension to an otherwise flimsy cabbage flavor component. I also had purple carrots and lemon crush olive oil to add, which made a great taco filling while being dairy, gluten and guilt free. 

Grapefruit Cabbage Salad

3/4 head cabbage thinly sliced (3-4 cups)
3 large carrots grated (about 1 cup)
1 med. grapefruit diced
1 tbls lemon olive oil
juice of a lime
2 tsp. vinegar of your choosing (I used sherry vinegar)
salt

Trim the skin and white off the grapefruit and cut into slices. Remove any seeds and dice into 1/2 inch size pieces. Mix with carrots, cabbage, olive oil, vinegar, salt and lime juice.
If you don't have lemon olive oil, then regular olive oil with a bit of lemon zest works too. I made this salad two hours before serving it, stirring occasionally and keeping it in the fridge until serving it.  Cilantro, mint, tarragon, parsley, basil would all compliment this dish wonderfully, and give it a great color.