Cabbage and Radish Slaw

This take on slaw includes the familiar green cabbage but adds thinly sliced radishes for added crunch and pepperiness. 

1/3 cup mayonnaise
3 Tbsp. white wine vinegar
3 Tbsp. lime juice, freshly squeezed
1 Tbsp. raw sugar
coarse sea salt
pepper, freshly cracked
1 small green cabbage, halved, cored, and thinly sliced (about 2 lbs)
1 bunch radishes, ends trimmed, halved, and thinly sliced (about 1½ cups)

In a large bowl, whisk together mayonnaise, vinegar, lime juice, and sugar; season generously with salt and pepper. Add cabbage and radishes; toss to coat.

Cover and refrigerate, at least 1 hour and up to 1 day.

Makes 8 servings.