Red Cabbage, Pistachio, and Cranberry Salad with Blue Cheese
By kathryns
serve alongside lamb shashlik kebabs
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Ingredients
- 1½ pounds red cabbage (1 small to medium head), wilted leaves and big ribs removed and discarded (about 1 pound trimmed)
- ½ cup pistachio nuts
- ½ cup dried cranberries
- 1½ teaspoons salt
- 1 teaspoon Tabasco sauce
- 1 tablespoon cider vinegar
- 2 tablespoons peanut oil
- 1 tablespoon walnut oil
- 6 tablespoons crumbled blue cheese, such as Stilton or Roquefort
- 3 tablespoons chopped fresh chives
Details
Servings 4
Preparation time 20mins
Cooking time 80mins
Preparation
Step 1
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, Tabasco, vinegar, and both oils. Mix well and let marinate for about 1 hour.
Divide the salad among four plates. Sprinkle with the blue cheese and chives and serve.
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