Simply warm and gently toast the pine nuts in the olive oil and use that as the foundation of the dressing for this crisp cabbage salad enriched with tangy raspberries. Let’s face it: all these other ingredients are just here to celebrate the pine nuts!
Cabbage & Pine Nut Salad
Pine Nuts
SaladSide Dish
Appetizer
Gluten FreeVeganVegetarian
prep
20
minscook
5
minsmake
10
servingsDressing
1/4 cup
raspberry vinegar or red wine vinegar
2 tablespoons
Dijon mustard
2 tablespoons
toasted sesame oil
1 tablespoon
honey
1/2 cup
extra-virgin olive oil
1/2 cup
Fisher® Pine Nuts
Salad
4 cups
shredded purple cabbage
3 cups
shredded Napa cabbage
1/2 cup
fresh mint leaves
1/2 cup
fresh Italian parsley leaves
1 pint
fresh raspberries (about 1 cup)
Food Safety Instruction
DIRECTIONS
- For Dressing: Whisk vinegar, Dijon, sesame oil, honey and a pinch of salt in large bowl. Heat olive oil and Fisher® Pine Nuts in medium skillet on medium heat 3-5 minutes or until nuts are lightly browned. Slowly add oil mixture to vinegar mixture in bowl, whisking constantly until well blended.
- For Salad: Add cabbage to Dressing in bowl; mix well. Add herbs; mix gently. Garnish with berries.
