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Scrunched Cabbage Salad with Grapefruit and Chiles

['1 head of Napa cabbage (about 2 lb.)', '1/4 cup pickled chile vinegar (from Pickled Hot Chiles)', '2 Ruby Red grapefruit', '2 Tbsp. extra-virgin olive oil, plus more for drizzling', '1 cup mint leaves', '1 Tbsp. Pickled Hot Chiles', '2 Tbsp. Sesame Salt']

Cut cabbage in half lengthwise. Cut notch in base of each half to remove core; discard. Tear leaves into 2" irregular pieces and place in a large bowl. Drizzle with vinegar and season with sea salt. Massage and scrunch cabbage firmly with your hands to soften and season leaves.
Using a sharp knife, cut peel and white pith from grapefruit; discard. Cut grapefruit into quarters, then coarsely tear quarters into chunky pieces. Remove and discard any seeds or thick membranes. Add grapefruit to bowl with cabbage. Drizzle 2 Tbsp. oil over and toss to coat. Add mint and toss again.
Transfer salad to a large platter. Drizzle with more oil and top with pickled chiles and Sesame Salt.

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