Cabbage & Radish Salad with an Apple Cider Vinaigrette (dairy, egg, nut, soy, tomato/tomatillo free)

• 1 small-medium head cabbage, washed, cored and finely sliced

• 8-12 oz red radishes, washed and grated or finely sliced

• 1/4 large, white onion, finely sliced

• 1/8-1/4 cup table salt

• 1/2 cup raw apple cider vinegar

• 3 tablespoons olive oil

• 1 teaspoon cane sugar or honey

• 1/4 teaspoon ground mustard seed

• 1/4 teaspoon white pepper

• additional salt to taste

In a large bowl, combine the finely shredded cabbage and onions, and finely sliced or grated radishes, and thoroughly and evenly coat the vegetables with table salt. Cover the bowl, and place in the refrigerator for 1-2 hours.

After the vegetables have had a chance to brine, turn them out into a large colander, and rinse them under cold water until all the excess salt has been washed away. Allow the salad mixture to air dry.

Combine the apple cider vinegar, olive oil, sugar or honey, mustard seed, white pepper, and salt if using, and whisk to bring the dressing together.

Transfer the salad mixture to your serving dish, and toss with the freshly whisked vinaigrette dressing to combine.

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