Warm Red Cabbage Salad with Garlic Herb Butter
A delightful and nutritious warm salad featuring red cabbage, garlic herb butter, and topped with crunchy pistachios.
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.
Notes
This salad pairs well with grilled chicken or fish, and can be enjoyed as a light lunch. Store leftovers in an airtight container in the refrigerator for up to 2 days.