Begin by cutting the savoy cabbage in half and finely shredding it into thin strips. Place the shredded cabbage into a large mixing bowl, and gently loosen it with your fingers to enhance its texture.

Thinly slice the scallions and cut the radishes into matchsticks, adding both to the bowl with the cabbage. Chop the flat leaf parsley and fresh mint, tossing them in as well. Pour freshly squeezed lemon juice over the mixture.

In a food processor, combine garlic and salt to form a smooth paste. This should take about 1-2 minutes.

Gradually add in the lemon juice and olive oil to the garlic paste while processing for another 2-3 minutes until the dressing thickens.

Stir in lemon zest and honey (or maple syrup) to complete the dressing.

Pour the creamy dressing over the salad mixture and gently toss all the ingredients together to coat them evenly.

Serve immediately for the best taste and texture.