Radish and Cabbage Coleslaw

  • 1 cabbage, cored and thinly sliced (6 cups)
  • 2 1/2 teaspoons salt
  • 2 tablespoons olive oil
  • 3 tablespoons red-wine vinegar
  • 1 1/2 tablespoons honey mustard
  • 1/4 teaspoon black pepper
  • 5 radishes, thinly sliced
Toss cabbage with salt in a large bowl and let stand, stirring occasionally, 20 minutes.

Meanwhile, whisk together oil, vinegar, honey mustard, and pepper in a small bowl until combined.

Rinse cabbage with cold water in a colander, then firmly squeeze handfuls to remove excess water and transfer cabbage to cleaned bowl. Add radishes and dressing to cabbage, tossing to combine.