Napa Cabbage Salad with Parmesan and Pistachios
Ingredients
- 1 28-oz. Napa cabbage, tough outer leaves removed, halved, leaves torn into 3"–4" pieces
- 1½ tsp. flaky sea salt, plus more
- ½ cup coarsely chopped raw pistachios
- 1 tsp. plus 2 Tbsp. extra-virgin olive oil; plus more for drizzling
- ½ tsp. freshly ground black pepper, plus more
- 1 sprig thyme
- ½ tsp. finely grated orange zest
- ½ tsp. sugar
- 2 Tbsp. apple cider vinegar
- 2 tsp. honey, preferably wildflower
- 1 cup parsley leaves with tender stems
- 1 Tbsp. thinly sliced chives
- 3 oz. Parmesan, shaved, plus more for serving
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