Watermelon Radish and Cabbage

1 cabbage, quartered, cored, & shredded
2 medium Watermelon Radishes, cut into matchsticks
2 teaspoons salt + more to taste
1 small red onion, thinly sliced
1 tablespoon cider vinegar or fresh-squeezed lemon juice
Ground pepper to taste
4 tablespoons olive oil


  • Combine shredded cabbage and salt in a bowl and massage with fingers until cabbage is tender.
  • In a separate bowl, combine vinegar, pepper and olive oil.
  • Add radish to cabbage and sprinkle with dressing.
  • Toss and serve.

This salad will keep relatively well and may even be tastier after it sits for a couple hours.

Braised Napa Cabbage with Bacon, Red Wine Vinegar


8 ounces bacon, diced
1 cup red wine vinegar
2 tablespoons honey
2 cups chicken stock
2 pounds Napa cabbage, thinly sliced
Kosher salt and freshly ground black pepper
2 tablespoons fresh mint leaves, thinly sliced


Preheat oven to 400 degrees F. Place medium-sized roasting pan on burner over medium-high heat, add the bacon and cook until crisp. Remove the bacon with a slotted spoon to a plate lined with paper towels.

Place cabbage in a roasting pan with rendered bacon fat, stir in the vinegar, honey and chicken stock and season with salt and pepper. Cover with foil and roast in the oven until wilted, about 30 minutes. Remove from the oven and stir in the mint. Transfer to a platter and sprinkle with the cooked bacon.