Red Cabbage, Pistachio & Cranberry Salad with Blue Cheese

A simple salad with bold, complementary flavors dressed with peanut and walnut oils and apple cider vinegar. The cabbage holds up well to the dressing and keeps for at least a few days.



1 head red cabbage (about 1-1/2 lbs.), wilted leaves and larger ribs removed
1/2 c. pistachios
1/2 c. dried cranberries
1-1/2 tsp. salt
1 tsp. Sriracha Sauce (or Tabasco)
1 T. cider vinegar
2 T. peanut oil
1 T. walnut oil
1/3 c. blue cheese, crumbled
3 T. chives, chopped (optional, for garnish)

Quarter the cabbage and remove the core, then cut into thin strips. Put in a bowl and add the pistachios, cranberries, salt, sriracha, vinegar and oils. Mix well and let the salad sit for about an hour to blend the flavors. To serve, top with blue cheese and chives.

– Jacques Pépin, "Heart & Soul in the Kitchen"