Ingredients

2 pounds green cabbage, cored and shredded
1 small turnip, peeled and shredded
2 carrots, peeled and shredded
4 red radishes
2/3 cup finely chopped red onion
1/4 cup very finely chopped flat-leaf parsley
3 tablespoons minced fresh dill
1 cup mayonnaise
1/2 cup cider vinegar
1 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly ground white pepper
1/4 to 1/2 teaspoon crushed red pepper flakes
1/2 teaspoon coarse salt

Directions

In a large salad bowl, toss together cabbage, turnip, carrots, radishes, red onions, parsley and dill. In a small bowl, whisk together mayonnaise, vinegar, sugar, black pepper, white pepper, crushed red pepper flakes, and salt. Add this dressing to the slaw and toss, mixing very thoroughly. Add additional salt to taste and toss again. Cover and refrigerate, stirring occasionally, for 24 to 48 hours. Serves 10 to 12. From Leslie Newman, "Feasts, Menus for Home-Cooked Celebrations," HarperCollins).