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Kitchen Notebook

October 25, 2019

Napa Cabbage Salad with Roasted Beets and Daikon Radish

45 Mins


  • 1/2 Napa Cabbage leaves, torn into 3–4" pieces
  • 1 Purple Daikon, sliced into matchsticks 
  • 1 bunch Baby Chioggia Beets, trimmed and scrubbed clean 
  • ½ tsp flaky Sea Salt, plus more
  • 1 tsp plus 2 Tbsp Olive Oil; plus more for drizzling
  • ½ tsp freshly ground Black Pepper, plus more
  • 2 Tbsp Apple Cider Vinegar
  • 2 tsp Honey

Preheat oven to 375 degrees. Place beets in a roasting pan. Add enough water to barely cover them. Seal pan with a lid or foil. Roast beets 40 minutes, until tender. Remove from oven; let cool. 

Place cabbage and daikon in a large bowl and sprinkle with 1½ teaspoon sea salt. Toss, massaging with your hands, to soften a bit; set aside.

When beets are cool enough to handle, slip skins off with your fingers and cut into fourths, lengthwise. 

Whisk vinegar, honey, olive oil and ½ teaspoon pepper in a small bowl; season with a pinch of sea salt. Drizzle over cabbage and daikon. Add roasted beets, toss to combine; and serve. 

45 Mins Fall salad Side Veg Vegetarian

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45 Mins Fall salad Side Veg Vegetarian

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