Grapefruit Slaw

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).