I arrived home from a 14 hour day to find that my neighbor had left a container of this delicious salad on my door step (how lucky am I?). Red cabbage and pistachios, an unusual but really tasty pairing. Cabbage is particularly healthy as are its cruciferous cousins broccoli, cauliflower and Brussels sprouts. Cruciferous vegetables contain glucosinolates which are healthy phytochemicals. These compounds have powerful anti-cancer and anti-inflammatory actions.
Red Cabbage and Pistachios
one small red cabbage
2 tablespoons salt*
1/3 cup rice vinegar
1 1/2 tablespoons sesame oil
1/4 cup canola oil
ground black pepper
1- 1 1/2 cups shelled pistachios
Remove outer leaves of cabbage, rinse and dry cabbage. Cut cabbage in quarters through the stem end. Core each quarter and slice in 1/4 inch ribbons. Place cabbage in a large bowl and toss with salt, stirring to be sure all pieces are covered with salt. Place in a strainer over a bowl or the sink and let drain about 30 minutes. Meanwhile whisk together vinegar, sesame oil, canola oil, and a few grinds of black pepper. After 30 minutes take handfuls of the cabbage and squeeze out excess water then placing in a large clean bowl. Toss with dressing and top with pistachios. If not serving immediately, place pistachios in a container and toss in with cabbage just before serving.
*The recipe calls for 2 tablespoons of salt but I would to use less.