Crunchy Napa–Radish Slaw

A bright, crisp Napa cabbage and French breakfast radish slaw with a simple cider-Dijon dressing.

Serves: 4  ·  Total time: 20 min

From this delivery

• About 5–6 cups thinly sliced Napa cabbage
• 1 bunch French breakfast radishes, thinly sliced

From your pantry

• 2 tablespoons apple-cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 3 tablespoons olive oil
• Kosher salt and freshly ground black pepper

Method

1. Place the sliced cabbage and radishes in a large bowl. If you are using the radish greens, chop a small handful and add them too.
2. In a small bowl, whisk together the apple-cider vinegar, Dijon, honey and olive oil. Season with salt and black pepper.
3. Pour the dressing over the vegetables and toss thoroughly. Let the slaw rest for 10 minutes so the cabbage softens just slightly while it stays crisp.
4. Taste and adjust the salt, pepper or acidity. Serve alongside burgers, roasted chicken, pork or salmon.

See the October 15 delivery guide for the rest of this week’s vegetables.