Jacques Pepin's Red Cabbage, Pistachio, and Cranberry Salad with Blue Cheese

The crunchiness of the cabbage and nuts in this substantial salad goes well with the chewiness of the sweet dried cranberries. A topping of crumbled blue cheese-I use Stilton or Roquefort-adds depth.

1½ pounds red cabbage (1 small to medium head), wilted leaves and big ribs removed and discarded (about 1 pound trimmed)

½ cup pistachio nuts

½ cup dried cranberries

1½ teaspoons salt

1 teaspoon Tabasco sauce

1 tablespoon cider vinegar

2 tablespoons peanut oil

1 tablespoon walnut oil

6 tablespoons crumbled blue cheese, such as Stilton or Roquefort

3 tablespoons chopped fresh chives

Directions at wnyc.org

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