Red Cabbage, Pistachio, and Cranberry Salad with Blue Cheese

By TPMay

A topping of crumbled blue cheese-- Stilton or Roquefort--adds depth.

Ingredients

• 1 1/2 pounds red cabbage (1 small to medium head), wilted leaves and big ribs removed and discarded (about 1 pound trimmed)
• 1/2 cup pistachio nuts
• 1/2 cup dried cranberries
• 1 1/2 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.
Serves 4