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Red Cabbage & Clementine Salad with Pistachios

A bright, crunchy winter salad featuring red cabbage, sweet clementines, and crunchy pistachios, perfect as a healthy side or a light meal.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 150
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • ½ head medium head red cabbage, cored and very thinly sliced
  • 2 medium carrots, peeled and coarsely grated
  • ½ cup dried plums or dried apricots, roughly chopped
  • 3 tablespoons apple cider vinegar
  • 4 clementines or small mandarins
  • ½ cup fresh flat-leaf parsley, roughly chopped
  • ½ cup shelled pistachios, roughly chopped
  • Extra virgin olive oil, for drizzling
  • Salt, to taste
  • Freshly ground black pepper, to taste

Method
 

Preparation
  1. Place the thinly sliced red cabbage in a large mixing bowl. Add the grated carrots and chopped dried fruit.
  2. Pour the apple cider vinegar over the vegetables. Cut one clementine in half and squeeze the juice directly into the bowl.
  3. Add a pinch of salt and a few turns of black pepper. Toss well and let the mixture rest for 15 to 20 minutes.
  4. Mix in most of the chopped parsley, reserving a small amount for the final garnish.
  5. Peel the remaining clementines and slice them into about ½-inch thick rounds.
  6. Transfer the cabbage mixture to a serving dish. Arrange the clementine slices over the top and sprinkle with chopped pistachios.
  7. Drizzle lightly with olive oil, scatter the reserved parsley on top, and adjust seasoning before serving.

Notes

Store the salad in an airtight container in the refrigerator for up to 3 days. Do not freeze this salad — freezing breaks the texture of cabbage, carrots, and clementines.