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Napa Cabbage Salad with Lemon-Pistachio Vinaigrette

By: Always Cooking Up Something

"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."

Rate/Review | Read Reviews (4)

Prep Time:
15 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon pistachio oil
3 cups thinly sliced napa cabbage
2 cups thinly sliced romaine lettuce leaves
1/4 cup chopped fresh Italian flat-leaf parsley
1 tablespoon finely sliced fresh basil
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons chopped pistachios

Directions

In a small bowl, whisk together lemon zest and lemon juice. Slowly drizzle in the pistachio oil, whisking constantly, until the dressing is mixed well.
In a large bowl, toss together the sliced napa cabbage, sliced romaine lettuce, parsley and basil. Mix in the dressing, salt and pepper. Gently toss until dressing is distributed evenly. Top with chopped pistachios. Enjoy!