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Cabbage and Radish Slaw
This fresh, tangy slaw goes well with Northern-Mexico style enchiladas.
Credit: André Baranowski
1⁄2 head green cabbage, halved,
cored, and thinly sliced
4 radishes, thinly sliced
3 tbsp. cider vinegar
3 tbsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper,
to taste
1. Combine cabbage and radishes in a bowl; toss with vinegar and oil. Season with salt and pepper; set aside to let vegetables wilt slightly, about 10 minutes.
SERVES 4
