Pickled Red Cabbage Salad with Nut & Seed Relish

Pickled Red Cabbage Salad with Nut & Seed Relish



  • 5 cups thinly sliced red cabbage
  • 1 small shallot (or 1/2 larger shallot), diced
  • 1 small nub of ginger, peeled and grated or pressed in a garlic press
  • 1 whole lemon
  • 3/4 Cup nuts such as pistachio, pecans and/or almonds
  • 1/4 Cup seeds such as sunflower and sesame seeds
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1 1/2 Cups fresh chopped herbs such as parsley, cilantro, and celery leaves


  1. In a large bowl, combine the cabbage, shallots, ginger and both zest and juice from the entire lemon.
  2. Let sit for 15-20 minutes. The cabbage will turn into a beautiful vibrant shade of itself.
  3. Next, make the nut relish by dry toasting the nuts and seeds in a medium skillet, tossing often, until just toasty. (You can also roast on a sheet in a 325 oven).
  4. Put the toasted nuts and seeds in a spice/coffee grinder or food processor.
  5. While the pan is still hot, toast the coriander and cumin for a few minutes until fragrant but not burned. Add to the grinder along with the paprika and salt. Blend until the texture of chunky wet sand.
  6. Stir the herbs into the cabbage with a 1/2 teaspoon of salt.
  7. When ready to eat, transfer the salad onto a platter or plates and top generously with the nut/seed relish.

Serve with more relish at the table.