Red Cabbage, Pistachio, and Cranberry Salad with Blue Cheese

By kathryns

serve alongside lamb shashlik kebabs

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

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.