Recipe: Winter-to-Spring Salad
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
- 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
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)