Ingredients
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2 oranges
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⅓ cup pistachios
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1 (10 oz) bag shredded red cabbage
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½ (10 oz) bag shredded carrots
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3 tbsp olive oil
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1 tbsp apple cider vinegar
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½ tsp cayenne pepper
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2 tsp minced garlic
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⅓ cup pomegranate seeds
Steps
1
Zest and juice one of the oranges. Finely chop the pistachios. Toss cabbage and carrots to combine. In a bowl, whisk together oil, vinegar, and 3 tbsp orange juice. Stir in the cayenne, garlic, orange zest, and half the pistachios. Toss vegetables in dressing to coat.
2
Peel the remaining orange, making sure to remove as much of the white membrane as possible. Cut into ¼-inch rounds. Transfer the salad to a platter and top with the orange slices, pomegranate seeds, and remaining pistachios.
