Serves
4-6
INGREDIENTS
- 2 cups red cabbage finely shredded
- 1/4 large red onion thinly sliced
- 3 tbsp. red wine vinegar
- 2 tbsp. olive oil
- salt and pepper to taste
- 1/2 package of shallot and chive Boursin
- 1/4 cup shelled pistachios
- 1/2 tsp. water
- 1 tbsp. sugar
- pinch of red pepper flakes
- 1 cup strawberries hulled and halved
- drizzle of honey (optional)
- finishing salt like Maldon
METHOD
Method:
- Place shredded cabbage and onion in a large bowl. Toss with vinegar and olive oil. Season with salt and pepper.
- Add pistachios to a non-stick pan over medium heat and sprinkle with sugar and red pepper flakes. Add water and swirl pan until nuts are toasted and coated with caramelized sugar. Let cool and roughly chop.
- Add pistachios to a non-stick pan over medium heat and sprinkle with sugar and red pepper flakes. Add water and swirl pan until nuts are toasted and coated with caramelized sugar. Let cool and roughly chop.
