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Photo: Alexandra Shytsman
Active Time:30 minsTotal Time:30 minsServings:6Jump to Nutrition Facts
Active Time:30 minsTotal Time:30 minsServings:6
Active Time:30 mins
Active Time:
30 mins
Total Time:30 mins
Total Time:
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonspure maple syrup plus 1 teaspoon maple syruporhoney, divided½teaspoonchili powder¼teaspoonground cinnamon⅛teaspoonfine sea salt plus 1/4 teaspoon, divided½cupraw shelled pistachios2tablespoonsmild vinegar, such as cider, white-wineorchampagne2teaspoonsbrown or Dijon mustardFreshly ground pepper to taste2tablespoonsextra-virgin olive oil4cupsshredded green cabbage (about 1/4 small head)4largecurly kale leaves, stemmed and roughly chopped (about 6 cups)1blood orange, suprêmed (see Tip)1grapefruit, suprêmed (see Tip)
Cook Mode(Keep screen awake)
Ingredients
2tablespoonspure maple syrup plus 1 teaspoon maple syruporhoney, divided
½teaspoonchili powder
¼teaspoonground cinnamon
⅛teaspoonfine sea salt plus 1/4 teaspoon, divided
½cupraw shelled pistachios
2tablespoonsmild vinegar, such as cider, white-wineorchampagne
2teaspoonsbrown or Dijon mustard
Freshly ground pepper to taste
2tablespoonsextra-virgin olive oil
4cupsshredded green cabbage (about 1/4 small head)
4largecurly kale leaves, stemmed and roughly chopped (about 6 cups)
1blood orange, suprêmed (see Tip)
1grapefruit, suprêmed (see Tip)
DirectionsPreheat oven to 350°F. Line a small baking sheet with parchment paper.Whisk 2 tablespoons maple syrup, chili powder, cinnamon and 1/8 teaspoon salt in a small bowl. Add pistachios and toss to coat. Spread in a single layer on the prepared baking sheet. Roast for 10 minutes, stir, then continue roasting until the pistachios take on a glossy texture and smell caramelized, about 8 minutes more. Remove from the oven and cool completely; the nuts will harden and become crunchy as they cool.Meanwhile, whisk vinegar, mustard and the remaining 1 teaspoon maple syrup (or honey) and 1/4 teaspoon salt in a small bowl. Add oil in a gradual stream, whisking to emulsify. Season with pepper to taste.Combine cabbage and kale in a large bowl. Drizzle with 3 tablespoons of the vinaigrette. Using clean hands, massage the vegetables vigorously for 1 to 2 minutes, until the cabbage is soft and the kale is bright green.Transfer the vegetables to a serving platter. Top with orange and grapefruit segments. Drizzle with the remaining 2 tablespoons vinaigrette and sprinkle with the pistachios. Serve immediately.To make aheadStore candied pistachios (Step 2) in an airtight container for up to 1 day. Refrigerate dressing (Step 3) for up to 3 days; shake well before using.EquipmentParchment paperTipTo suprême:Use this technique to get pretty, pith-free citrus sections every time. Cut a thin slice off the top and bottom of the fruit with a large sharp knife. Place on a cutting board. Remove the peel and white pith below, following the curve of the fruit as you go. Working over a bowl, switch to a small sharp knife and cut each segment from the surrounding membranes. Squeeze any extra juice from the membranes, if desired.Originally appeared: EatingWell.com, December 2022
Directions
Preheat oven to 350°F. Line a small baking sheet with parchment paper.Whisk 2 tablespoons maple syrup, chili powder, cinnamon and 1/8 teaspoon salt in a small bowl. Add pistachios and toss to coat. Spread in a single layer on the prepared baking sheet. Roast for 10 minutes, stir, then continue roasting until the pistachios take on a glossy texture and smell caramelized, about 8 minutes more. Remove from the oven and cool completely; the nuts will harden and become crunchy as they cool.Meanwhile, whisk vinegar, mustard and the remaining 1 teaspoon maple syrup (or honey) and 1/4 teaspoon salt in a small bowl. Add oil in a gradual stream, whisking to emulsify. Season with pepper to taste.Combine cabbage and kale in a large bowl. Drizzle with 3 tablespoons of the vinaigrette. Using clean hands, massage the vegetables vigorously for 1 to 2 minutes, until the cabbage is soft and the kale is bright green.Transfer the vegetables to a serving platter. Top with orange and grapefruit segments. Drizzle with the remaining 2 tablespoons vinaigrette and sprinkle with the pistachios. Serve immediately.To make aheadStore candied pistachios (Step 2) in an airtight container for up to 1 day. Refrigerate dressing (Step 3) for up to 3 days; shake well before using.EquipmentParchment paperTipTo suprême:Use this technique to get pretty, pith-free citrus sections every time. Cut a thin slice off the top and bottom of the fruit with a large sharp knife. Place on a cutting board. Remove the peel and white pith below, following the curve of the fruit as you go. Working over a bowl, switch to a small sharp knife and cut each segment from the surrounding membranes. Squeeze any extra juice from the membranes, if desired.
Preheat oven to 350°F. Line a small baking sheet with parchment paper.
Whisk 2 tablespoons maple syrup, chili powder, cinnamon and 1/8 teaspoon salt in a small bowl. Add pistachios and toss to coat. Spread in a single layer on the prepared baking sheet. Roast for 10 minutes, stir, then continue roasting until the pistachios take on a glossy texture and smell caramelized, about 8 minutes more. Remove from the oven and cool completely; the nuts will harden and become crunchy as they cool.
Meanwhile, whisk vinegar, mustard and the remaining 1 teaspoon maple syrup (or honey) and 1/4 teaspoon salt in a small bowl. Add oil in a gradual stream, whisking to emulsify. Season with pepper to taste.
Combine cabbage and kale in a large bowl. Drizzle with 3 tablespoons of the vinaigrette. Using clean hands, massage the vegetables vigorously for 1 to 2 minutes, until the cabbage is soft and the kale is bright green.
Transfer the vegetables to a serving platter. Top with orange and grapefruit segments. Drizzle with the remaining 2 tablespoons vinaigrette and sprinkle with the pistachios. Serve immediately.
To make ahead
Store candied pistachios (Step 2) in an airtight container for up to 1 day. Refrigerate dressing (Step 3) for up to 3 days; shake well before using.
Equipment
Parchment paper
Tip
To suprême:Use this technique to get pretty, pith-free citrus sections every time. Cut a thin slice off the top and bottom of the fruit with a large sharp knife. Place on a cutting board. Remove the peel and white pith below, following the curve of the fruit as you go. Working over a bowl, switch to a small sharp knife and cut each segment from the surrounding membranes. Squeeze any extra juice from the membranes, if desired.
Originally appeared: EatingWell.com, December 2022
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Nutrition Facts(per serving)187Calories10gFat20gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
