Friday, March 11, 2011

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

Serves 4.

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

  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.

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