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