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Napa Cabbage Salad
  • 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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