Serves4
- Active time:10 min
- Start to finish:25 min
May 2007
Fresh radishes add color and crunch to this slightly sweet vinaigrette-based slaw.
-
1 1/2
lb
cabbage, cored and thinly sliced (6 cups)
-
2 1/2
teaspoons
salt
-
2
tablespoons
olive oil
-
3
tablespoons
red-wine vinegar
-
1 1/2
tablespoons
honey mustard
-
1/4
teaspoon
black pepper
-
5
radishes, thinly sliced
-
Toss cabbage with salt in a large bowl and let stand, stirring occasionally, 20 minutes.
-
Meanwhile, whisk together oil, vinegar, honey mustard, and pepper in a small bowl until combined.
-
Rinse cabbage with cold water in a colander, then firmly squeeze handfuls to remove excess water and transfer cabbage to cleaned bowl. Add radishes and dressing to cabbage, tossing to combine.