Ever since the mr got a gigantic bag of pistachios from my Dad for Christmas he has been eating them almost every night and not once has he asked if I wanted some. And I know he has been trying to hide them in the pantry on me, (obviously he has failed since it is MY pantry) so I took some when he was not home. Does that make me an asshole? Maybe a little but I share ALL of my food with him so he can give up a couple small handfuls of nuts.
Anyway I made salad with my stolen pistachios. A big cabbage salad with orange and blueberries because they pair amazingly with pistachios and plus I want to eat all the citrus right now. The blueberries, well they go so well in a savory situation and I wanted them in there too. (Plus the the color from the berries makes the salad so pretty!) So I made the salad and it was delicious. I ate some but you know what? I ended up sharing my stolen pistachio salad with the mr. And he liked it too, especially the pistachios. And he didn’t ask if I took then from him so I took that as a invitation to take more… Thats what it means right?
Now to the blueberry orange and pistachio cabbage salad!
The stuff. Cabbage, frozen blueberries, a big navel orange, pistachios, an onion, salt and pepper, red wine vinegar, maple syrup, and red pepper flakes.
Start by adding the blueberries to a pot with the maple and a little water. Place on medium heat and cook until blueberries pop to the touch and the liquid has reduced to ta thin syrup like consistency.
While blueberries are doing that, grab cabbage and shred as thin as you like. Also grab onion and slice a thin as you can. Place both into a big bowl and sprinkle with salt and pepper and red wine vinegar.
Take orange and cut in half. Remove peel and pith from one half and cut into small segments.
Once the blueberries are cooked, dump the cabbage and onion mixture into warm pot. Squeeze the juice of remaining half orange and toss around until everything is evenly coated.
Dump it all back into the bowl and add the orange pieces and pistachios.
Toss around, add in a pinch of red pepper flakes and eat away.
-C
Blueberry Orange and Pistachio Cabbage Salad
4 cups shredded cabbage (about 1/2 a head)
1 small onion
1 1/2 cups frozen blueberries
1/2 - 1 cup water
2 teaspoons maple syrup
1 orange
2 tablespoon red wine vinegar
1/2 cup pistachios
salt and pepper
red pepper flakes (optional)
Start by placing blueberries into a medium pot with 1/2 cup of water and maple. Place on medium heat and cook for about 8-10 minutes or until the blueberries pop to the touch and the liquid has reduced to a thin syrup. Remove from heat.
Grab cabbage and shred or cut into thin pieces. Also grab onion and cut into thin rings. Place into a bowl, add in a good pinch of salt and pepper and the vinegar and toss around. You can do this while the blueberries are cooking,
Now take the tossed cabbage and onion and dump into the pot of warm blueberries. Toss around unit everything is nice and purple and dump it all right back into the big bowl.
Cut orange in half and add the juice of one half. Take the other half and remove the peel and pith and cut remaining orange into small pieces.
Add orange and pistachios to the salad and toss. Season with more salt and pepper if needed and add a pinch or so of red pepper flakes.
Eat.
Can be serves warm or cool and left overs only taste better. Store in fridge in fridge for up to 5 days.