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Recipe courtesy of Heather RamsdellServes 6 to 8 A purple and green salad with a substantial crunch. This slaw has it all: sweet and chewy fig slices, tangy, creamy goat cheese, bright herbs, and crunchy pistachios. If you would like to make this salad vegan, remove the goat cheese, and add more lime

Serving for 6 - 8 people

Ingredients

Red Cabbage, Goat Cheese, Fig Salad:

½ head red cabbage (about 1 lb)

3 tablespoons extra virgin olive oil

Juice from one lime

Kosher salt and coarsely ground black pepper

¾ cup dried figs, (about 10) cut into thin slices

1 1/2 cups flat-leaf parsley

½ cup fresh mint leaves, torn

1/3 cup fresh dill fronds

½ cup shelled pistachios, crushed

2 teaspoons thinly sliced fresno or jalapeno pepper, optional

4 ounces chilled fresh goat cheese, sliced

Directions:

Thinly slice the cabbage (or use a spiralizer or mandoline for quick work). In a big bowl, toss the cabbage with olive oil and lime juice and season it with big pinches salt and black pepper. Taste the cabbage. It should taste good on its own. If it needs more flavor, add more salt and black pepper.

Add two-thirds each of the parsley leaves, mint leaves, dill, pistachios and fresno, and toss everything together with your hands until all the ingredients are evenly distributed. Gently toss in two thirds of the cold goat cheese taking care not to squash it. Mound the salad the center of a platter. Sprinkle with the remaining herbs, nuts and cheese. Enjoy!