Untested - Cabbage and Radish Slaw

http://www.canadianliving.com/food/red_cabbage_and_radish_slaw.php

4 tsp (18 mL) red wine vinegar
1 tbsp (15 mL) Dijon mustard
1 tsp (5 mL) granulated sugar
1 clove garlic, minced
Pinch each salt and pepper
1/4 cup (60 mL) extra-virgin olive oil
2 carrots
6 cups (1.5 L) finely shredded red cabbage
2 tbsp (30 mL) chopped fresh parsley
1 cup (250 mL) thinly sliced radishes

1. In large bowl, whisk together vinegar, mustard, sugar, garlic, salt and pepper until sugar is dissolved, about 1 minute. Whisk in oil until combined.
2. With vegetable peeler, slice carrots into paper-thin strips. Add to bowl along with cabbage and parsley; toss to coat. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.) Stir in radishes.