Shredded Red Cabbage Salad with Pistachios
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This is a little like coleslaw but it is lighter and has a more interesting flavor. A nut oil is called for herebe sure to use one made from roasted nutsbut you can use olive oil if you like. You can also substitute another type of nut for the pistachios, but be sure to toast whatever you choose.
ingredients
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serves: 6
1 cup pistachio nuts (whole pecans, or walnut halves)
1 small (about 1 1/2 pounds) red cabbage (loose or wilted outer leaves discarded)
2 tablespoons coarse salt
1/3 cup sherry vinegar (balsamic vinegar, or other flavorful wine vinegar)
3 tablespoons walnut (hazelnut, or pistachio oil made from roasted nuts, or extra virgin olive oil)
1/2 cup canola oil
Pepper
Servings Per Recipe: 6
Amount per Serving
Calories: 335
- Total Fat: 30.5 g
- Saturated Fat: 2.8 g
- Trans Fat: 0.1 g
- Cholesterol: 0 mg
- Sodium: 2397.6 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 5.2 g
- Sugars: 5.3 g
- Protein: 6.2 g
preparation
1. Preheat the oven to 350°F. Spread the nuts on a sheet pan and toast in the oven, stirring occasionally, for 10 to 15 minutes, or until they are fragrant and have taken on color. Pour onto a plate and let cool. If using walnuts, chop coarsely (leave pistachios and pecans whole).
2. Quarter the cabbage through the bottom core, and then cut the core out of each quarter. Slice each quarter as finely as you can with a vegetable slicer or a chef's knife.
3. In a large bowl, sprinkle the salt over the cabbage and then toss and rub the salt into the cabbage for about 2 minutes, or until the salt dissolves and no longer feels gritty. Transfer the cabbage to a colander, set it in the sink or over a bowl, and let drain for about 30 minutes.
4. Working with a little at a time, squeeze the cabbage in your fists to extract as much liquid and salt as possible. Put the cabbage in a bowl, add the vinegar and both oils, and toss and stir to mix. Stir in the nuts just before serving so they don’t get soggy. Season to taste with a few grinds of pepper.
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