Napa cabbage salad with parmesan and pistachios
Delight in a zesty Napa cabbage salad sprinkled with flavorful parmesan cheese and crunchy pistachios for a refreshing culinary experience.
Ingredients:
- 28-oz. Napa cabbage, tough outer leaves removed, halved, leaves torn into 3"–4" pieces
- tsp. flaky sea salt, plus more
- cup coarsely chopped raw pistachios
- tsp. plus 2 Tbsp. extra-virgin olive oil; plus more for drizzling
- tsp. freshly ground black pepper, plus more
- sprig thyme
- tsp. finely grated orange zest
- tsp. sugar
- Tbsp. apple cider vinegar
- tsp. honey, preferably wildflower
- cup parsley leaves with tender stems
- Tbsp. thinly sliced chives
- oz. Parmesan, shaved, plus more for serving
Instructions:
- Preheat the oven to 350°. Put shredded cabbage in a large bowl and sprinkle with 1½ tsp. of salt. Mix well by hand to slightly soften the cabbage; set it aside.
- Combine pistachios and 1 tsp. of oil on a baking sheet with edges; season with salt and pepper. Roast, stirring once, until they turn golden brown, which should take about 5 minutes. Transfer the roasted pistachios to a small bowl. Add thyme, orange zest, and sugar, then mix everything together. Let it cool down and remove the thyme sprigs.
- In a small bowl, mix vinegar, honey, and ½ tsp. of pepper together; add a pinch of salt for seasoning. Drizzle this mixture over the cabbage and add parsley, chives, 3 oz. of Parmesan cheese, ¼ cup of pistachios, and 2 tablespoons of oil. Mix everything together, then taste and adjust the seasoning with more salt and pepper if necessary.
- Put the cabbage salad on a serving platter and sprinkle extra Parmesan and the remaining pistachios on top. Season it with pepper and drizzle some more oil over it.
- Preparation tip: You can massage the cabbage up to 3 hours ahead of time. Cover it and keep it in the refrigerator.
Summary:
- Calories: 1133 kcal
- Fat: 83 g
- Protein: 56 g
- Carbs: 54 g
- Potassium: 2872 mg
- Magnesium: 285 mg