Finally a side dish. This promises to be crunchy and filling. It also appears to be something that can be paired with offerings from your grill.
1 cup pistachios (depending on how much you like pistachios)
1 small red cabbage, outer leaves discarded
2 tablespoons salt
1/3 cup sherry vinegar
1 1/2 tablespoons sesame oil
1/4 cup plus 1 tablespoon canola oil
Freshly ground black pepper
Preheat oven to 350 degrees, and toast pistachios on a baking sheet for 10 minutes or until they are fragrant. Transfer to a plate and let cool.
Meanwhile, quarter the cabbage through the bottom, cut out the cores from each quarter, and thinly slice (here, thinner=less crunchy, thicker=more crunchy; choose what you prefer). Transfer all the cabbage to a large bowl and sprinkle with the salt. Using your hands, work the salt into the cabbage by rubbing and tossing until the cabbage doesn’t feel gritty. Move all the cabbage to a colander, and let it drain for 30 minutes. Then, take handfuls of the cabbage and squeeze them tightly to remove as much excess water as you can, and transfer each handful to a new bowl. Repeat for all the cabbage. Add pistachios to the bowl, along with vinegar, both oils, and ground pepper to taste. Mix well and serve immediately. If you plant to serve it later, keep the pistachios separately so they don’t lose their firmness.