Yield: 8 servings
“This is one of those salads that has very few ingredients but really stands up to the heat. The cabbage serves as a fresh and crunchy platform for the herbs and nuts. This salad pairs well with just about anything, but I especially like it with spicy stews such as the Persian chicken stew or the braised spiced lamb with yogurt and walnuts.”
1 medium head of red cabbage, outer leaves removed
1 cup raw pistachios, toasted and finely chopped
1 large handful of fresh mint leaves, finely chopped
Extra-virgin olive oil
Juice of 2 lemons
Salt and freshly ground black pepper
1. Cut the cabbage into quarters. Laying each quarter flat side down, slice it as thinly as possible down to the core and discard the core. Place the sliced cabbage in a large bowl and dress it with just a little bit of olive oil and salt to taste. Then dress with lots of lemon juice.
2. Gently toss the cabbage with the toasted pistachios and mint and season to taste with pepper. Serve immediately.