"Tired of only finding napa cabbage recipes that use Asian seasonings and fried ramen noodles? This salad has a fresh zippy flavor and makes a nice accompaniment to baked fish or roasted chicken. Note: Pistachio oil is pricey and can be hard to find, so feel free to substitute walnut, hazelnut, or olive oil." — Always Cooking Up Something
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thinly sliced napa cabbage
thinly sliced romaine lettuce leaves
chopped fresh Italian flat-leaf parsley
finely sliced fresh basil
freshly ground black pepper
A great recipe to use as a base and incorporate ingredients I had on hand... I added a little honey to the olive oil/lemon juice dressing. Used a combo of napa cabbage and red leaf lettuce. Added shredded carrots and some fresh cilantro in addition to the parsley; peanuts instead of pistachios. I made this as a main dish salad, but I agree that it would make a good side, too.
This was okay--not bad at all, just not great. There just wasn't much to it. Like the previous reviewer, I doubled the dressing. The lemon was too much for me--I usually don't add sweetener to vinaigrette even when the recipe calls for it, but I added agave nectar to this (maybe the pistachio oil would have sweetened it up a bit--I couldn't find it, so I used almond oil). I think it could have used more basil, as well. Pistachio and lemon is a good combination, though, so I think I'll keep this as a base and just tweak it to suit my tastes.
This was lovely! I'll admit that I doubled the dressing recipe and used peanut oil as I had no pistachio oil. But it was delicious and tasted great the next day.
This is now a family favorite. AT family gatherings we can number into the 30 and this salad is required for all gatherings. I've used rice vinegar instead of lemon juice, added cranberries and/or honey to add a bit of sweetness. It really is a wonderful light and tasty salad, I have found it to stay good in the freg for several days, fyi.
I had just bought a beautiful Napa cabbage at our farmer's market and this recipe looked like a perfect fit for it. I didn't have several ingredients on hand, so I did as a reviewer suggested and used this as a "base" - I actually used sunflower seed oil, apple cider vinegar, and sunflower seeds in this. Used Lemon Pepper for salt & pepper. Doubled the oil/vinegar mix as others had suggested. Still kind of bland, but it may be because I didn't make it far enough in advance for the flavors to really meld. Will try it again sometime.
Simple, quick, fresh.
* Percent Daily Values are based on a 2,000 calorie diet.
Napa Cabbage Salad with Lemon-Pistachio Vinaigrette
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 50
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