This is a great salad to make for a quick weeknight meal, especially if you throw it together in the morning and it can marinate all day before dinner that evening. It has an Asian flair from the radish and sesame oil, so it pairs well with pork, rice, or any of your favorite Asian-themed main dishes.
Radishes are really wonderful for digestion, particularly for stimulating bile production and improving digestion of fats. They are bitter and spicy, and both of these flavors are known for improving digestive function. Plus they are full of vitamins and fiber, and can be found locally almost year-round. I used some beautiful purple daikon and black Spanish radish that were grown locally, but you could use regular white daikon and any other fresh radish you have available. If you haven't tried purple daikon, you should really try to find some because it is so mild and delicious! Plus it is such a stunning purple color!
Sesame Radish + Cabbage Salad
2 cups finely shredded cabbage
1 cup daikon radish, thinly sliced
1/2 cup black Spanish or other spicy radish, thinly sliced
1 medium carrot, thinly sliced
1 Tbs extra virgin olive oil
1 Tbs white wine vinegar or rice vinegar
1 tsp toasted sesame oil
1 tsp honey
1/2 tsp sea salt, or to taste
1 Tbs sesame seeds (black or white)
Optional: 1 tsp chili flakes
In a medium bowl, whisk together the olive oil, vinegar, sesame oil, honey, salt and sesame seeds. Add chili flakes if using.
Add the cabbage, radishes and carrots, and toss with the dressing to completely coat.
I like to massage the dressing into the veggies with my hands a little bit to soften them and incorporate the dressing a little more.
Cover and refrigerate 1-2 hours before serving.
Serve chilled garnished with extra sesame seeds.
Brine & Broth
I am a nutritionist in Southwest Wisconsin, focused on traditional, nutrient-dense foods. My goal is to provide you with simple and delicious recipes that fit into real life, and information for choosing healthful real foods. Enjoy!