Cut the parsley stems into very thin circles, 1 mm. Chop up the leaves.
For dressing, place crushed and peeled garlic and parsley leaves in the bowl of an immersion blender. Add lemon juice and olive oil, blend until smooth.
Remove stems and greens from radishes. Cut each radish in half, then into thin slices. Salt a little.
Remove the stalk from the cabbage, chop the leaves as thin as possible. Cut the resulting straw across in 2-3 places. Salt the cabbage, shake it a little with your hands.
Mix the cabbage with radishes and parsley stalks, pour over the dressing, stir and let it brew for 20-30 minutes. before serving.