 | Radish and Baby Cabbage Salad Melt 2 tbsp butter or olive oil in a large skillet over medium heat. Add 1 cup sliced radishes and cook, stirring until tender, about 5 minutes. Transfer to a bowl. Add 2 cups baby cabbage to the skillet and cook, stirring until wilted, about 3 minutes. Stir in 1 cup seeded and cubed cucumbers, a tbsp of sesame oil along with a tbsp of toasted sesame seeds. Return the radishes back to the pan and cook for another 2 minutes over medium heat. -Ellen Ecker Ogden, author of From the Cook's Garden cookbook |