1 small cabbage
1/4 cup lemon juice (one large, ripe lemon)
2 tablespoons wine vinegar
2 teaspoons salt
1/4 cup olive oil or your favorite salad oil
1/2 cup chopped parsley
1/2 cup chopped tarragon ort fennel
1/2 cup sliced almonds
Thinly slice the cabbage into slivers Toss the cabbage, lemon juice, vinegar, salt and oil into a container with a lid. Cover and shake well to combine. Let sit for another 15 minutes and shake again; repeat after another 15 minutes. In fact, you can leave it for a day or two in the fridge at this stage, that’s also fine. The cabbage will lose volume as it marinates. Finely chop the parsley and tarragon. Put a dry frying pan on a medium to high flame, toss in the almonds, and stir until they look lightly toasted. Mix the parsley, tarragon and almonds into the softened cabbage.