1 1/2 c. thinly sliced white radishes
1 1/2 c. thinly sliced zucchini
1 1/2 c. finely shredded red cabbage
3/4 c. green onions, cut in fourths
2 tbsp. fresh parsley, chopped fine
Salt and pepper to taste

DRESSING:

1/2 c. mayonnaise
1/4 c. plain yogurt
2 tbsp. red wine vinegar
1 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic, minced

Mix thoroughly. Combine all vegetables in bowl and toss with dressing. Let stand several hours in refrigerator or overnight. Keeps several days.