Napa Cabbage

Napa Cabbage Salad with Parmesan and Pistachios


  • 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

  • 1 cup parsley leaves with tender stems

  • 1 Tbsp. thinly sliced chives

  • 3 oz. Parmesan, shaved, plus more for serving


  1. Preheat oven to 350°. Place cabbage in a large bowl and sprinkle with 1½ tsp. salt. Toss, massaging with your hands, to soften a bit; set aside.

  2. Toss pistachios and 1 tsp. oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until golden brown, about 5 minutes. Transfer to a small bowl. Add thyme, orange zest, and sugar and toss to combine. Let cool; discard thyme sprigs.

  3. Whisk vinegar, honey, and ½ tsp. pepper in a small bowl to combine; season with a pinch of salt. Drizzle over cabbage and add parsley, chives, 3 oz. Parmesan, ¼ cup pistachios, and 2 Tbsp. oil. Toss to combine, then taste and season with more salt and pepper if needed.

  4. Transfer cabbage salad to a platter and top with more Parmesan and remaining pistachios. Season with pepper and drizzle with some more oil.

    Do Ahead: Cabbage can be massaged up to 3 hours in advance. Cover and keep chilled.

Cashew Chicken Salad 
with Creamy 
Cashew Dressing



  • 3 tbsp roasted, salted cashews

  • 1 tbsp each chopped fresh ginger, cilantro and shallots

  • 2 tbsp each rice vinegar and fresh lime juice

  • 1 tbsp each reduced-sodium soy sauce and toasted sesame oil (tamari for gluten free soy sauce)

  • 1 clove garlic

  • 1/2 tsp raw honey

  • 2 tbsp safflower oil

  • Sea salt and ground black pepper, to taste


  • 4 cups shredded napa cabbage

  • 2 heads baby bok choy, chopped (about 2 cups)

  • 1 cup snow peas, halved crosswise

  • 1 cup julienned carrots

  • 1 cup chopped kale

  • 1 bunch green onions, sliced (white and green parts, divided)

  • ½ cup chopped fresh cilantro

  • ½ cup diced daikon radish or red radish

  • ¼ cup chopped roasted, salted cashews


  • 4 5-oz boneless, skinless chicken breasts

  • 1/8 tsp each salt and ground black pepper

  • 1 tbsp each reduced-sodium soy sauce and toasted sesame oil (tamari for gluten free soy sauce)


  1. Prepare dressing: In a food processor, pulse 3 tbsp cashews until they form a paste. Add ginger, 1 tbsp cilantro, shallots, vinegar, lime juice, 1 tbsp soy sauce, 1 tbsp sesame oil, garlic and honey; pulse until minced, scraping sides of bowl. Add safflower oil; process until combined. Season with salt and pepper.

  2. Preheat a grill to medium-high and brush grate with oil. Season chicken with 1/8 tsp each salt and pepper. Whisk together 1 tbsp each soy sauce and sesame oil; brush on chicken. Grill chicken, covered, until an instant-read thermometer inserted into the thickest part registers 165°F, about 4 to 5 minutes per side; transfer to a plate and tent with foil.

  3. In a large bowl, combine cabbage, bok choy, snow peas, carrots, kale, whites of green onions, ½ cup cilantro and radish; toss with dressing to coat. Divide salad among plates. Slice chicken and top each salad with a sliced chicken breast. Garnish salads with green parts of onions and 1/4 cup chopped cashews.


Broccoli, Cucumber & Napa Slaw with Coconut Lemongrass Dressing


  • 1 English cucumber, peeled, halved lengthwise, and seeded, thinly sliced (or julienned)

  • 2 1/2 cups thinly sliced napa cabbage

  • 2 cups broccoli florets, plus stems (trim and quarter florets; peel and cut stems into matchsticks)

  • Sea salt and ground black pepper, to taste, optional


  • 1 tsp coconut oil

  • 4 green onions, sliced, whites and greens divided (reserve greens for slaw)

  • 1/4 cup finely minced lemongrass

  • 1 tbsp minced garlic

  • 5 tbsp coconut milk

  • 1 tbsp brown rice vinegar

  • 1/4 tsp sea salt

  • 1/8 tsp black pepper


  1. Prepare dressing: In a small sauté pan on medium-low, melt oil. Add whites of onion and lemongrass and cook until just softened and fragrant, 1 minute. Add garlic and stir for 1 minute, until fragrant. Let cool for 5 minutes. Transfer to a blender. Add remaining dressing ingredients and purée until smooth. Refrigerate while preparing vegetables.

  2. Prepare slaw: To a large bowl, add cucumber, cabbage and broccoli. Pour in dressing and toss to combine. Toss in greens of onions and season with additional salt and pepper (if using).


Chinese Chicken Noodle Soup with Sesame and Green Onions


  • 1 pound skinless boneless chicken breast halves, cut crosswise into thin strips

  • 3 tablespoons soy sauce

  • 2 tablespoons dry Sherry

  • 2 tablespoons oriental sesame oil

  • 3 garlic cloves, minced

  • 3 tablespoons tahini (sesame seed paste)*

  • 2 tablespoons minced peeled fresh ginger

  • 1 tablespoon sugar

  • 1 tablespoon seasoned rice vinegar

  • 1 1/2 teaspoons chili-garlic sauce

  • 4 cups chopped Napa cabbage (from 1 head)

  • 6 green onions, thinly sliced

  • 8 cups canned low-salt chicken broth

  • 1 14-ounce package fresh yakisoba noodles or Chinese pan-fry noodles

  • 1/2 cup chopped fresh cilantro


  1. Stir chicken, soy sauce, Sherry, and 1 tablespoon sesame oil in medium bowl to blend. Let stand 20 minutes or refrigerate up to 2 hours.

  2. Whisk garlic, tahini, ginger, sugar, vinegar, and chili sauce in small bowl.

  3. Heat remaining 1 tablespoon sesame oil in heavy large pot over medium-high heat. Add cabbage and green onions and sauté until cabbage is tender, about 5 minutes. Add broth and bring to boil. Add chicken with marinade and tahini-garlic mixture. Reduce heat to low and simmer until chicken is cooked through, about 5 minutes. (Can be made 1 day ahead. Cool slightly; cover and refrigerate. Bring to simmer before continuing.)

  4. Cook noodles in large pot of boiling salted water until tender, about 5 minutes. Drain. Add to soup in pot. Stir in half of cilantro. Season soup with salt and pepper. Sprinkle with remaining cilantro.

Creamy Summer Slaw


  • 2/3 cup buttermilk

  • 1/3 cup mayonnaise

  • 3 tablespoons fresh lemon juice

  • Kosher salt, freshly ground pepper

  • 1 small bunch broccoli (about 12 ounces)

  • 1/2 medium Napa cabbage, thinly sliced (about 6 cups)

  • 2 scallions, thinly sliced

  • 8 ounces sugar snap peas, thinly sliced

  • 4 tablespoons chopped fresh chives, divided


  1. Combine buttermilk, mayonnaise, and lemon juice in a small bowl; season with salt and pepper and whisk to combine. Set buttermilk dressing aside.

  2. Using a vegetable peeler, peel broccoli stalk if skin is thick. Halve broccoli lengthwise, then thinly slice crosswise, starting at crown. Toss broccoli, cabbage, scallions, sugar snap peas, 2 tablespoons chives, and reserved buttermilk dressing in a large bowl; season with salt and pepper. Serve slaw topped with remaining 2 tablespoons chives.

DO AHEAD: Slaw can be made 6 hours ahead. Cover and chill.