In places like California and Texas, Napa cabbage and citrus have been appearing in our CSA boxes for what seems like an eternity. But this week we finally got a glimpse of spring in the form of beautiful little French breakfast radishes…
There's no better way to eat these tender and mild radishes than with butter and sea salt, but in an effort to come up with something new – and to put a dent in our stockpile of cabbages and oranges – we put together this winter-to-spring salad. It's light and fresh with a little bite and a lot of texture.
toasted sesame oil
fresh orange juice
Chimayó chile powder or other red chile powder
Murray River salt or other flaky sea salt, plus more for sprinkling
Napa cabbage leaves
French breakfast radishes or other mild radishes
In a bowl, whisk together the sesame oil, rice vinegar, orange juice, chile powder, and 1/4 teaspoon salt.
Slice the cabbage leaves into ribbons (about 1/4 inch thick); julienne the radishes; and segment the oranges. Add to the bowl and toss to combine.
Arrange on a plate and sprinkle lightly with salt just before serving.
(Images: Emily Ho)