• 1/4 cup apple cider vinegar
  • 2 tablespoons canola oil
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper
  • 1/2 cup chopped fresh cilantro
  • 4 scallions, sliced
  • 1 small head red cabbage, thinly sliced
  • 1 small cucumber, peeled, seeded and thinly sliced
  • 1 bunch radishes, thinly sliced (about 2 cups)


In a large bowl, whisk together the cider vinegar, canola oil and sugar. Season with salt and pepper. Add the cilantro, scallions, three-quarters of the cabbage (reserve the remaining cabbage for another use), cucumbers and radishes. Toss to combine. Cover and keep in the refrigerator until ready to serve.

*Recipe via Chef Sandra Lee