Red Cabbage, Pistachio, and Cranberry Salad.
A tasty and crunchy salad that makes a great side for any dish!
Servings: 8
Calories: 177kcal
Ingredients
- 1½ pounds red cabbage 1 medium head
- ½ cup pistachios
- ½ cup dried cranberries
- 1½ tsp sea salt
- 1 tsp sriracha
- 1 TB apple cider vinegar
- 2 TB walnut oil La Tourangelle Roasted Walnut Oil
- 1 TB EVOO Carapelli unfilitered EVOO
- 6 TB crumbled gorgonzola or any cheese you prefer
- 3 TB chopped fresh chives
Instructions
- Shred the cabbage on a mandoline or cut it into thin strips with a sharp knife.
- Transfer to a bowl and add the pistachios, cranberries, salt, sriracha, vinegar and oils.
- Mix well and let marinate for about 1 hour.
- Divide the cabbage salad among plates.
- Sprinkle the cheese and chives among each plate.
- Enjoy!
Notes
Notes: Recipe is modified from Jacques Pépin Heart & Soul in the Kitchen. I chose a very tasty organic olive oil instead of using peanut oil and switched tabasco for sriracha.
Nutrition
Calories: 177kcal | Carbohydrates: 15g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 619mg | Potassium: 312mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1110IU | Vitamin C: 50mg | Calcium: 102mg | Iron: 1mg
