Napa Cabbage Salad with Lemon-Pistachio Vinaigrette

Napa Cabbage Salad with Lemon-Pistachio Vinaigrette

Always Cooking Up Something 118

"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."

Ingredients 15 m {{adjustedServings}} servings 70 cals

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 70 kcal
  • 4%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 4.5g
  • 1%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 87 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. 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.
  2. 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!
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Reviews 7

  1. 7 Ratings


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 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 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.