2 or 3 Small Green Cabbages or
1 Napa Cabbage
1/4C Fresh Lemon Juice
3 Fennel Heads
1 Orange
2 Tbs Wine Vinegar
2 tsp Salt - 2 tsp Sugar (optional)
1/4 C Olive Oil or your favorite salad Oil
1/2 C Parsley, chopped
1/2 C Mint, chopped
1/2 Cliced Almonds, toasted
1 C Pitted Olives (optional)
Thinly slice the cabbage into slivers. I usually remove the core. 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. The cabbage will lose volume as it marinates. You could even leave it in the fridge for a day or two. Use more cabbage if you want. Finely chop the parsley and the mint. Put a dry frying pan on a medium to high flame, toss in the almonds, and stir until they look lightly toasted. Or you could toast them in a 350F oven for 5 minutes. Mix the parsley, mint and almonds into the softened cabbage. Add