Warm Red Cabbage Salad with Garlic Herb Butter is a delightful and nutritious dish that brings a splash of color and flavor to your table. This salad combines the crunchiness of red cabbage with the rich taste of garlic herb butter. Topped off with pistachios for a bit of crunch, it makes for a fantastic side dish or a light main course.
Why Make This Recipe
This recipe is not only easy to prepare but also packed with nutrients. Red cabbage is known for its vibrant color and health benefits, while spinach adds a fresh touch. The garlic herb butter enhances the flavors and makes the salad warm and comforting. Plus, it’s a great way to enjoy your veggies!
How to Make Warm Red Cabbage Salad with Garlic Herb Butter
Ingredients:
- 1/2 bunch English spinach leaves, sliced into 1cm / 1/2 inch strips
- 1/4 red cabbage, cut into 2.5 x 5cm / 1 x 2″ rectangles
- 2 1/2 tbsp unsalted butter
- 1 garlic clove, minced
- 1 tbsp fresh chopped herbs (your choice, such as thyme, rosemary, and parsley)
- 1 tsp balsamic vinegar
- 1 tsp salt
- 3 tbsp pistachios, roughly chopped
Directions:
- Place the butter and minced garlic in a fry pan over medium-high heat.
- Once the butter has melted, let it sizzle for 15 seconds to infuse the garlic flavor.
- Add the salt and herbs, swirling the pan to mix them into the butter.
- Add the cut red cabbage to the pan and toss it to coat with the butter.
- Cook the cabbage until it just starts to wilt, then remove it from the heat.
- Add the spinach leaves and balsamic vinegar, tossing everything together. The leftover heat will slightly wilt the spinach.
- Transfer the salad to a serving plate and sprinkle the chopped pistachios on top. Serve immediately.
How to Serve Warm Red Cabbage Salad with Garlic Herb Butter
Serve this warm salad as a side dish with your favorite protein, like grilled chicken or fish. It can also be a light lunch on its own. The combination of warm and crunchy makes it an interesting dish that is sure to please!
How to Store Warm Red Cabbage Salad with Garlic Herb Butter
If you have leftovers, store them in an airtight container in the refrigerator. The salad is best eaten fresh, but it can last for up to 2 days. Just remember to give it a quick toss before serving again.
Tips to Make Warm Red Cabbage Salad with Garlic Herb Butter
- Use fresh herbs for the best flavor. Adjust the mix based on what you have on hand.
- Be careful not to overcook the cabbage; it should still have a bit of crunch.
- For added flavor, try adding other nuts or seeds, like almonds or sunflower seeds.
Variation
You can easily change this salad by adding other vegetables such as carrots or bell peppers for extra color and crunch. You can also use different types of nuts or change the herbs according to your taste.
FAQs
Q1: Can I make this salad ahead of time?
A1: While it’s best served fresh, you can prep the vegetables ahead. Just toss everything right before serving.
Q2: Is this salad vegan-friendly?
A2: Yes! You can substitute the butter with olive oil or a vegan butter alternative for a vegan version.
Q3: What other types of cabbage can I use?
A3: You can use green cabbage or Napa cabbage instead of red cabbage if you prefer a different flavor or color.
Warm Red Cabbage Salad with Garlic Herb Butter is sure to become a favorite in your recipe collection. Enjoy the comforting warmth and delightful crunch!
Warm Red Cabbage Salad with Garlic Herb Butter
Ingredients
Salad Ingredients
- ½ bunch English spinach leaves, sliced into 1cm / 1/2 inch strips
- ¼ head red cabbage, cut into 2.5 x 5cm / 1 x 2″ rectangles
- 2 ½ tbsp unsalted butter
- 1 clove garlic, minced
- 1 tbsp fresh chopped herbs (thyme, rosemary, parsley, etc.) Use a mix based on personal preference.
- 1 tsp balsamic vinegar
- 1 tsp salt
- 3 tbsp pistachios, roughly chopped
Instructions
Preparation
- Place the butter and minced garlic in a fry pan over medium-high heat.
- Once the butter has melted, let it sizzle for 15 seconds to infuse the garlic flavor.
- Add the salt and herbs, swirling the pan to mix them into the butter.
Cooking
- Add the cut red cabbage to the pan and toss it to coat with the butter.
- Cook the cabbage until it just starts to wilt, then remove it from the heat.
- Add the spinach leaves and balsamic vinegar, tossing everything together. The leftover heat will slightly wilt the spinach.
- Transfer the salad to a serving plate and sprinkle the chopped pistachios on top. Serve immediately.
