(Image credit: Apartment Therapy )
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
(Image credit: Apartment Therapy )
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.
Winter-to-Spring Salad serves 2

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.

Related: Recipe: Fennel, Beet, and Orange Salad

(Images: Emily Ho)