Prepare the vegetables by shredding the cabbage with a knife, mandolin or by using a food processor. Peel and shred the carrots. Core and thinly slice the bell pepper. Halve or quarter the cucumber, remove the seeds and slice. Thinly slice the radish into rounds or half-moons. Combine all of the shredded and sliced vegetables together in a large bowl. Season with salt and toss until everything is coated.
For the dressing, whisk together the water, apple cider vinegar, white vinegar and sugar. Let the sugar dissolve for a few minutes, then whisk the oil into the vinegar mixture. Pour the dressing over the vegetables and toss the salad.
Refrigerate for at least 30 minutes before serving. Taste prior to serving; season with more salt if necessary. The salad keeps for up to a week in the fridge but will soften more each day.
