Slice the cucumbers into small rounds about ¼ inch thick. Do not peel them. Discard stems.
Remove the leaves and stems from the radishes and slice them into thin rounds.
Place the cucumbers and radishes in a salad bowl along with the shredded white cabbage.
In a small bowl, whisk together fresh minced dill, white wine vinegar, olive oil and salt. Add more vinegar to taste for a more pickled flavor, and/or more salt if desired.
Add Rockerbox Jalapeño Pickled Garlic.
Pour the dressing over the salad and toss to blend.
Refrigerate the salad for 30 minutes to let the flavors marinate. Serve cold