radish slaw

(contributed by Nancy)

I initially saw this in Gourmet Magazine. I love having this underneath grilled fish, but it is good all on its own. You can use this with either red radishes or daikon radish.

½ lb (red or daikon), trimmed and grated coarse (about 2 cups)
3 cups finely shredded cabbage
1 cup coarsely grated carrots
1/2 cup thinly sliced red onion
2 tablespoons fresh lemon juice
½ teaspoon sugar
2 tablespoons olive oil
2 tablespoons finely chopped fresh cilantro, mint, or parsley

In a bowl toss together the radishes, the cabbage, the carrots, the onion, the lemon juice, the sugar, the oil, the herbs, and salt and pepper to taste.