Cut the napa cabbage into quarters, drizzle with grapeseed oil, sprinkle with salt, and broil of 3-5 minutes, or until slightly charred.
Mince the dill and garlic and add to a small bowl with finely chopped nuts. Slowly add the olive oil, salt and pepper until desired consistency and flavor is reached. If you want to add a little acid, feel free to add a coupe tablespoons of apple cider vinegar or lemon juice.
Once the cabbage is charred, top it with the dill vinaigrette, and enjoy!
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