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Charred Cabbage, Grapefruit, Rose Apple & Arugula Salad with toasted Macadamia Nuts

As you can see, this recipe is incredibly stunning, especially when prepared over an open fire or grill.
Regardless if you use this method and prepare outdoors, it will be absolutely delicious. For all steps that require heat, feel free to use a cast iron skillet over an outdoor grill, or simply over a regular stove top.
Servings: 4 servings


  • 3-4 large handfuls Napa cabbage
  • 4 Grapefruit mix of halves and slices, charred, juice squeezed
  • 1 Rose apple or any variety, sliced
  • ½ cup macadamia nuts toasted
  • Arugula few handfuls
  • Tarragon few stems, leaves only
  • Coconut oil for sautéing
  • Optional garnish: charred grapefruit slices cut in half

Charred Grapefruit Vinaigrette

  • ½ cup cold pressed sesame oil
  • cup + 2 tablespoon grapefruit juice charred, if possible
  • 1 tablespoon white wine vinegar
  • 1 tablespoon dijon mustard
  • 1/2 tablespoon honey warmed
  • Pinch flake sea salt to taste


  • Tear large pieces of cabbage. Rinse and pat dry.
  • Over medium heat in large cast iron skillet, add a light layer of coconut oil to coat pan. Place grapefruit halves and slices face down. Sauté for 3-5 minutes or until lightly charred. Add additional coconut oil as needed to prevent from sticking. When grill marks evenly appear, remove from heat. Set aside. 
  • In same skillet, still over medium heat, toss cabbage and torn tarragon leaves every few seconds to lightly char for a few short minutes. Remove from heat. Set aside to cool. 
  • Part 3, same skillet, same temp: add 2-3 tablespoons of coconut oil, melt. Toss in chopped macadamia nuts. Sauté for 2-4 minutes or until lightly browned and fragrant. Remove from heat and set aside. 
  • Prepare dressing: In a small bowl, whisk oil, squeezed grapefruit juice, vinegar, mustard and honey. Season with salt. Store any leftovers in an airtight jar in the fridge. Lasts several weeks.
  • Prepare salad: In large salad bowl, add cabbage and tarragon, arugula, sliced apples. Toss with vinaigrette, amount to your preference. Top with optional slices charred grapefruit and  toasted nuts. Serve immediately.