Cabbage and Radish Slaw

  • Serves

    serves 4


This fresh, tangy slaw goes well with Northern-Mexico style enchiladas.


  • 12 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


Step 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.

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