Radish-cabbage coleslaw
From Gourmet magazineSubmitted by Lori, Yorkville CSAA little sliced radish adds some bold color, a bit of spice, and a delightful crunch to this classic coleslaw.
Ingredients
- 1 ½ lb cabbage, cored and thinly sliced (6 cups)
- 2 ½ tsp salt
- 2 TBS olive oil
- 3 TBS red wine vinegar
- 1 ½ TBS honey mustard
- ¼ tsp black pepper
- 5 radishes, thinly sliced