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.
1 teaspoon toasted sesame oil 1/2 teaspoon rice vinegar 2 tablespoons fresh orange juice 1/8 teaspoon Chimayó chile powder or other red chile powder 1/4 teaspoon Murray River salt or other flaky sea salt, plus more for sprinkling 6 Napa cabbage leaves 8 French breakfast radishes or other mild radishes 2 oranges
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.