Makes 8 serving.
The crunchiness of the cabbage and nuts combined with the chewiness of the sweet, dried cranberries makes for an interesting taste. This dish becomes more flavorful when you prepare it a day or two ahead.
INGREDIENTS:
1 small head of red cabbage, about 1½ pounds
3 tablespoons extra-virgin olive oil
½ cup pistachio nuts
½ cup dried cranberries.
2 tablespoons seasoned rice vinegar
1 teaspoon Tabasco Sauce
Kosher salt
Freshly ground black pepper
PREPARATION:
Discard the limp and discolored outer leaves of the red cabbage. Cut the cabbage in half then in quarters. Holding on to the core finely shred the cabbage. I use the mandolin, rather than a knife.
Place the cabbage in a large bowl and toss with the olive oil, pistachios, cranberries, vinegar, Tabasco, salt and pepper.
Let sit, then season to taste with salt and pepper.
