Servings: 4 - 6
1/2 of a medium head of cabbage
1 bunch radishes
Dill, chopped (to taste)
3/4 - 1 cup mayonnaise
Salt and pepper (to taste)
1. Finely chop or shred the cabbage, and squeeze cabbage with hands. Julienne (cut into long thin strips) the radishes and cucumber.
2. Combine all ingredients, toss together, taste, and season with salt and pepper. Refrigerate overnight to allow ingredients to set. Can be served cold or room temperature.