Saveur

Photo: Andre 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

This article was first published in Saveur in Issue #121