1/2 lb large pink, red, or purple radishes, washed rinsed and coarsley shredded
1 small zuchini, coarsley shredded
2 cups thinly sliced green cabbage
1/2 cup low-fat mayonnaise
1 tbsp apple cider vinegar
Salt and pepper to taste

In medium bowl, combine radishes, zucchini, and cabbage.
In small bowl, whisk mayonnaise, vinegar, sugar, salt and pepper until smooth.
Pour mayonnaise mixture over vegetables, toss to mix well.
Cover and refrigerate at least two hours to allow flavours to blend.