Radish and Cabbage No Mayo Slaw
1 medium head of Napa cabbage, shredded
6 radishes, sliced thin
1/4 c balsamic vinegar
1/8 c (4 tbs) olive oil
2 tbs pesto of choice
1 tbs lemon juice
Salt & pepper to taste
Put shredded cabbage in a strainer/colander over a bowl or in a clean sink, salt it well. Let set for 5 - 10 minutes, this will draw out some of the water from the cabbage. Squeeze out excess liquid.
Mix together vinegar, oil, lemon juice, pesto, salt and pepper.
Place cabbage and radishes into a large bowl. Toss veggies with the vinegar mixture.
Set aside in fridge for 30 minutes before serving. (There may be excess liquid at the bottom of the bowl, either pour it off or serve with a slotted spoon)