Red Cabbage and Strawberry Salad

Serves 4-6

Unexpected combos, that work!

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:

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.