Add some “Florida sunshine” to your cabbage slaw! Zesty citrus combines with earthy cabbage for a perky salad to banish, if only for a little while, the winter blues. An unusual combination, but one that works. For you sauerkraut aficionados, try adding orange or grapefruit pieces–the sauerkraut will ‘dance’ in your mouth! The recipe calls for orange and grapefruit; if you only have one variety, go with that.

1/4 c dried fruit, cut up if necessary
6 c shredded cabbage, green or red, or a combination
1 c peeled and diced kohlrabi, optional, but adds that certain something
3 T orange or grapefruit juice; or 3 T red wine vinegar
4 – 5 T extra-virgin olive oil; or other vegetable oil
salt and pepper, to taste
1 orange, peeled, sectioned, cut into pieces
1 grapefruit, peeled, sectioned, cut into pieces
1/4 c (toasted) chopped nuts-pecans, peanuts, walnuts, almonds, pine nuts…

1. If the fruit is very dry, plump it up by covering with warm water for about 10 minutes. Drain, then set aside.

2. Combine cabbage(s), kohlrabi, and dried fruit in a serving bowl.  Pour over citrus juice or vinegar, oil, salt, and pepper. Toss well. Add more juice or oil if you like.

3. Stir in the citrus pieces and nuts. Or, serve the cabbage and top with citrus pieces and nuts. This is a good thing if one of your diners has a nut allergy. And some people don’t like grapefruit, hard as that may be to believe.