I love the Napa and radish salad recipe from Beautiful Briny Sea that’s appended below. Absolutely perfect for the contents of this box AND what a nice change of pace from the way many of us have been preparing all the Napa cabbage we’ve been receiving recently.
This is adapted from one created by Grant Park-based Beautiful Briny Sea, maker of the Campfire Sea Salt used in the recipe. If you don’t happen to have Campfire Sea Salt in your pantry, it’s a mix of smoked sea salt, cumin and ancho chili. You could substitute a bit of smoked paprika, salt and cumin, and ground ancho chili if you have it, and make a fine substitute.
Ingredients:
3 cups chopped Napa cabbage 1 bunch radishes, sliced thin 1 tangerine or navel orange, peeled and sectioned 1/4 cup toasted nuts 3 tablespoons extra virgin olive oil 2 tablespoons apple cider vinegar 1 tablespoon whole grain mustard 1 teaspoon Campfire Sea Salt
Preparation:
In a salad bowl, combine cabbage, radishes, tangerine or orange, and nuts.
In a small bowl, whisk together olive oil, vinegar, mustard and Campfire Sea Salt. Pour over vegetables and toss salad.