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Red Cabbage & Clementine Salad with Pistachios

A bright, crunchy, and fresh salad combining red cabbage, sweet clementines, and crunchy pistachios with a tangy apple cider vinegar dressing. Perfect as a light side or main dish packed with fiber and low in added sugar.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Healthy, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • ½ medium head red cabbage, cored and very thinly sliced
  • 2 medium carrots, peeled and coarsely grated
  • ½ cup dried plums or dried apricots, roughly chopped Use sparingly for a lower sugar option
  • 3 tablespoons apple cider vinegar
  • 4 small clementines or mandarins
  • ½ cup fresh flat-leaf parsley, roughly chopped Reserve some for garnish
  • ½ cup shelled pistachios, roughly chopped
  • to taste extra virgin olive oil For drizzling
  • to taste Salt
  • to taste Freshly ground black pepper

Method
 

Preparation
  1. Place the thinly sliced red cabbage in a large mixing bowl.
  2. Add the grated carrots and chopped dried fruit.
  3. Pour the apple cider vinegar over the vegetables.
  4. Cut one clementine in half and squeeze the juice directly into the bowl.
  5. Add a pinch of salt and a few turns of black pepper. Toss well and let the mixture rest for 15 to 20 minutes to gently soften the cabbage.
  6. Mix in most of the chopped parsley, reserving a small amount for the final garnish.
  7. Peel the remaining clementines and slice them into about ½-inch thick rounds.
  8. Transfer the cabbage mixture to a serving dish. Arrange the clementine slices over the top and sprinkle with chopped pistachios.
  9. Drizzle lightly with olive oil, scatter the reserved parsley on top, and add an extra pinch of black pepper if desired. Taste and adjust seasoning before serving.

Notes

Serve chilled or at room temperature. Limit added oil for a healthier option. Store in an airtight container in the fridge for up to 3 days.