This is a little like coleslaw, but it is lighter and has a more interesting flavor. A nut oil is called for here—be sure to use one made from roasted nuts—but you can use olive oil if you like. You can also substitute another type of nut for the pistachios, but be sure to toast whatever you choose.
– 1 cup pistachio nuts, whole pecans, or walnut halves.
– 1 small red cabbage, about 1½ pounds, loose or wilted outer leaves discarded.
– 2 tablespoons coarse salt.
– ⅓ cup sherry vinegar, balsamic vinegar, or other flavorful wine vinegar.
– 3 tablespoons walnut, hazelnut, or pistachio oil made from roasted nuts, or extra virgin olive oil.
– ½ cup canola oil.
Step 1:Quarter the cabbage through the bottom core, and then cut the core out of each quarter. Slice each quarter as finely as you can with a vegetable slicer or a chef’s knife.
Step 2:In a large bowl, sprinkle the salt over the cabbage and then toss and rub the salt into the cabbage for about 2 minutes, or until the salt dissolves and no longer feels gritty. Transfer the cabbage to a colander, set it in the sink or over a bowl, and let drain for about 30 minutes.
Step 3:Working with a little at a time, squeeze the cabbage in your fists toextract as much liquid and salt as possible. Put the cabbage in a bowl, add the vinegar and both oils, and toss and stir to mix. Stir in the nuts just before serving so they don’t get soggy. Season to taste with a few grinds of pepper.