Shredded Red Cabbage Salad with Pistachios

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.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s