scant ¼ cup olive oil
2 teaspoons Dijon mustard
1 tablespoon honey
1 lime, juiced
1 small purple cabbage, cored and sliced into small stripes (about 2 cups)
8 radishes, stems and ends removed, finely sliced and coarsely chopped
2 medium organic Granny Smith apples, or other tart, crisp apple
loose ½ cup chopped cilantro
sea salt and pepper, to taste
In a big bowl, whisk together the ingredients for the dressing: olive oil, mustard, honey and lime juice.
Toss the chopped cabbage, radish and apple into the bowl. Use your hands to thoroughly toss the chopped ingredients with the dressing. Add salt and pepper, to taste.
Cover and chill in the fridge for an hour. Mix in the chopped cilantro right before serving.