This vegan curry cabbage salad is perfect for BBQs and Potlucks. Simple to make, crowd-pleasing, and it stores well in the fridge until it's ready to eat.
½cupshelled and unsalted pistachios,roughly chopped
Salt and freshly ground black pepper,to taste
Instructions
Cut the cabbage in half, and then down the middle of one of the halves just to the root. From the top to the bottom, cut the cabbage cross-wise into thin strips.
Add the cabbage and all the other ingredients to a large mixing bowl, mix well and season according to your taste.Refrigerate or eat right away!