Napa Cabbage Salad with Green Chili Vinaigrette and Pinion

We recently returned from a trip to Northern New Mexico, perhaps our favorite spot in the entire world.


We made stops in Las Vegas (NM), Taos and Santa Fe.   We spent as much time possible there; so much so that we didn’t start our trip home until around 3:30 p.m.  (That made for a late night of driving.)

It had been two years since we visited and the majority of our trip was spent in Taos.  We rented a fantastic casita there that offered spectacular views, a trout pond, and private hiking trails.

Our trip started, however, in Las Vegas and a stay in a historic hotel.  Our trip ended with a quick brewery tour of Santa Fe.  🙂  (Probably more about these legs later.)

Anywhoo, before we left Taos, we shopped the fabulous Farmers Market.  I know it sounds weird to buy produce and transport it home, but that’s how we roll.

All the way home (to keep myself awake) I planned what kind of New Mexico inspired meals we would have with the bounty of produce and other items that we had purchased from the local vendors.

Inspiration: Napa Cabbage, pinion and green chili powder (all from NM)

Making these meals will also keep us in that New Mexico state of mind for a bit longer.

Napa Cabbage Salad with Green Chili Vinaigrette and Pinion


Using some of the bounty of Northern New Mexico, I created this salad to maintain that NM vibe.


  • 1/2 head Napa or Chinese Cabbage
  • 1/4 c. roasted and salted pinion
  • 2 t. soy sauce
  • 3 T. olive oil
  • 1 T. champagne vinegar
  • 1 t. green chili powder
  • salt and pepper, to taste


  1. Slice cabbage thin, divide and arrange on two plates. Sprinkle with pinion.
  2. Whisk together the remaining ingredients for the vinaigrette.
  3. Drizzle salad with green chili vinaigrette. Serve.

Yield: 2

I served this salad for lunch the day after we returned with a warm tortilla (also from the FM).

What else do I have to play around with for NM-inspired meals?

  • More tortillas
  • Cured meats from a Taos FM vendor.
  • Baby carrots and fingerling potatoes from Taos area farmers.
  • Not to mention all the great food we ate that I want to recreate!
  • We also stocked up on local craft beer…

I will probably post some more about our trip soon.  

I’m linking up with Deb’s Souper (or salad or sammie) Sundays at Kahakai Kitchen.

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