- 2 tbs. extra-virgin olive oil
- 1 tbs. rice vinegar
- 1 tbs. honey
- 1 tsp. Dijon mustard
- ½ tsp. sea salt, plus more to taste
- ¼ tsp. freshly ground black pepper, plus more to taste
- 1 cup thinly sliced radishes
- 2 medium Granny Smith apples, cored and diced
- 3 cups shredded red cabbage
- ¾ cup shelled pistachios
- ⅓ cup minced fresh parsley
- ¼ cup finely diced red onion
In a large bowl, whisk the olive oil, rice vinegar, honey, mustard, salt, and pepper until combined.
Add the remaining ingredients and toss until everything is evenly coated. Adjust seasoning to taste.
Refrigerate for an hour (or up to four hours) before serving.
For more apple-inspired recipes, see “5 Fall Apple Recipes.”
Photography by: Terry Brennan, Food Styling: Betsy Nelson
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