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Lemon-Pistachio Napa Cabbage Salad


  • 1 tablespoon lemon zest

  • 3 tablespoons lemon juice

  • 3 tablespoons extra virgin coconut oil

  • 9 cups thinly sliced napa cabbage

  • 6 cups thinly sliced romaine lettuce leaves

  • 3/4 cup chopped fresh Italian flat-leaf parsley

  • 3 tablespoons finely sliced fresh basil

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 1/4 cup and 2 tablespoons chopped pistachios

Total Time: 15 min Prep: 15 min Cook: 0 min
Yield: 12 Level: easy


  1. In a small bowl, whisk together lemon zest and lemon juice. Slowly drizzle in melted extra virgin coconut 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!