How to Guide
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
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!