This salad will add a splash of colour to any table! It takes minutes to make and takes the humble cabbage to a whole new level. The tiny splash of balsamic vinegar really makes an incredible difference. A great tip I picked up from Jamie Oliver!
Prep Time10 minutesmins
Cook Time5 minutesmins
Total Time15 minutesmins
Course: Salad
Servings: 4as a side
Calories: 127cal
Author: Nagi | RecipeTin Eats
Ingredients
1/2bunch English spinach leaves, sliced into 1cm / 1/2 inch strips
1/4red cabbage, cut into 2.5 x 5cm / 1 x 2" rectangles (Note 1)
2 1/2tbspunsalted butter
1garlic clove(large), minced
1tbspfresh chopped herbs, your choice (I used thyme, rosemary and parsley)
1tspbalsamic vinegar
1tspsalt
3tbsppistachios, roughly chopped
Instructions
Place the butter and garlic in a fry pan over medium high heat.
Once melted, leave to sizzle for 15 seconds to allow the garlic to infuse the butter. Then add the salt and herbs, and swirl the pan to spread throughout the butter.
Add the cabbage and cook, tossing in the butter to coat the leaves.
Once the cabbage just starts to wilt, remove from the heat. Add the spinach and balsamic vinegar. Toss so the residual heat wilts the spinach slightly and the balsamic vinegar tosses through.
Transfer onto a serving plate and scatter over pistachios. Serve immediately.
Notes
1. Around 4 to 5 cups (loosely packed).2. Nutrition per serving as a side.