You might not know this, but I have a dairy kitchen and haven’t prepared meat for over 20 years. This is one of the reasons why I post so many salad recipes!! I truly do love eating salads and when I have guests over that don’t eat dairy or wheat….then it’s a great opportunity for me to try out new recipes!! The menu included: tuna burgers (see previous post), kale salad, napa cabbage salad with lemon pistachio vinaigrette, sesame tofu, and dessert. A perfect combo of protein and vegetables.
Will be making this again!!
I have made napa cabbage salads before but always with an asian vinaigrette. This recipe appealed to me as it WAS TOTALLY different. My only complaint was I had to shell the pistachios as I didn’t have time to find them unshelled. Not the end of the world.
proof that I unshelled each and every pistachio for this recipe!
Napa Cabbage Salad with Lemon Pistachio Vinaigrette (taken from AllRecipes.com)
Ingredients
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon pistachio oil….I used good old olive oil as I was too lazy to buy another oil
- 3 cups thinly sliced napa cabbage
- 2 cups thinly sliced romaine lettuce leaves …oops forgot to mix in romaine lettuce even though I had some in the fridge
- 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 (I used more)
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!
This recipe was super easy and super tasty. I can’t wait to make it again.
Happy Cooking!!
