Ingredients
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
Preparation
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.
Gently toss the cabbage with the toasted pistachios and mint and season to taste with pepper. Serve immediately.
