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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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