Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Thursday, December 13, 2012

Cabbage, Mint, and Pistachio Salad

A raw cabbage salad is so underrated despite its amazing crunch, flavor, ease of preparation, and longevity in the veggie drawer.  I often eat it shredded with just kosher salt and extra virgin olive oil, sometimes a squeeze of lemon, but nearly as easy to jazz it up a bit more.  In this case in addition to the salt and olive oil I tossed it with some chopped fresh mint, pistachios, lime juice, and a generous sprinkle of my favorite Indian spice, garam masala.  Just as easy with cucumber, tomato, kalamata olives, and crumbled feta.  The point is, once you start eatting cabbage raw you’ll never be caught without one in the fridge again.

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