1 head green cabbage
1/3 cup mayo (preferably canola)
1/3 cup vinegar, such as red wine vinegar
3/4 tsp salt, or to taste
1 1/2 tsp dried dill
juice from one lemon
1. Slice the cabbage and radishes into thin strips
2. Combine all ingredients into a large bowl or leftover container.
3. Refrigerate for at least and hour before serving to allow flavors to combine. Coleslaw is even better if served the next day.