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Red Cabbage, Pistachio, and Cranberry Salad.

A tasty and crunchy salad that makes a great side for any dish!
Prep Time15 mins
Total Time1 hr 15 mins
Course: Salad
Servings: 8
Calories: 177kcal

Ingredients

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