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
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)