Recipe information
Yield
4 Servings
Ingredients
4
cups chopped red cabbage (from about 1/2 large head)
1
medium fennel bulb, trimmed, chopped
1
/2 cup chopped fresh Italian parsley
3
tablespoons drained capers
3
tablespoons fresh lemon juice
2
tablespoons extra-virgin olive oil
2
garlic cloves, minced
Need to make a substitution?
Preparation
Combine cabbage, fennel, parsley, and capers in large bowl; toss to blend. Mix in lemon juice, oil, and garlic. Season to taste with salt and pepper. DO AHEAD Can be prepared 2 hours ahead. Cover and refrigerate. Toss before serving.