This is adapted from Fine Cooking magazine. It is delightfully fresh; I served it with blue cheese burgers and it was the perfect foil to that rich main course. 1/4 cup chopped red onion 3 cups thinly sliced napa cabbage 1 pink grapefruit, segmented 1 rib of celery sliced 1/4 cup coarsely grated carrot 1 small red pepper, small-diced 2 T grapeseed oil 1 1/2 T seasoned rice vinegar 2 t lemon or lime juice 1/2 small jalapeno, finely diced 1 t sugar salted pepitas (optional) Put the grapefruit and red onion in a large bowl while you are prepping the remaining ingredients. Add the cabbage, celery, carrot, jalapeno and red pepper; season with salt and pepper. Whisk the dressing ingredients and toss over the salad. Sprinkle pepitas over the top if desired (I forgot to do this).