- 6 cups shredded red cabbage
- 2 carrots, peeled, grated
- 1/2 cup pistachio kernels
- 1/4 cup olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dijon mustard
Place cabbage, carrot and pistachios in a bowl.
Whisk oil, vinegar and mustard together in a bowl. Season with salt and pepper. Drizzle over lettuce mixture. Toss to combine. Serve.