Shredded Napa Cabbage and Radish Salad

This recipe made perfect use of the beautiful head of Napa cabbage and locally grown radishes in my CSA box this week. When a recipe calls for raisins, I almost always substitute currants. The are tiny little balls of sweetness that give just the right amount of flavor, plus they don't get smushy--but that's just me. :) If you prefer raisins, go for it. I made this salad first, then made the rest of our meal. That was just enough time for it to marinade. The leftovers got a little soggy the next day so enjoy it right away if you can.


Adapted from marthastewart.com.


Serves 4.


Ingredients
1/4 cup apple cider vinegar
2 Tbsp Dijon mustard, preferably grainy
2 Tbsp paleo mayonnaise
2 Tbsp raw honey
1/2 head napa cabbage, shredded - about 8 cups
4-5 large radishes, thinly sliced into matchsticks - about 1 cup
1/4 - 1/2 cup currants
2 Tbsp thinly sliced green onions
sea salt
freshly ground black pepper

Preparation

1. Combine cabbage, radish, onion, and currants in a large bowl.
2. Whisk together vinegar, mustard, mayonnaise, and honey in a small bowl. Pour it over the cabbage mixture and toss to combine. 
3. Season with salt and pepper.