Active Time

　　10 min

　　Total Time

　　25 min

　　Fresh radishes (plentiful at the market this time of year) add color and crunch to this slightly sweet vinaigrette-based slaw.

　　

Ingredients

Makes 4 servings

　　1 1/2 pound 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

　　

Step 1

Toss cabbage with salt in a large bowl and let stand, stirring occasionally, 20 minutes.

　　

Step 2

Meanwhile, whisk together oil, vinegar, honey mustard, and pepper in a small bowl until combined.

　　

Step 3

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.