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.