4 cups chopped red cabbage
1 medium fennel bulb, chopped
1/2 cup fresh flat leaf parsley, chopped
3 tbsp. capers, drained
3 tbsp. fresh lemon juice
2 tbsp. olive oil
2 garlic cloves, minced
Combine cabbage, fennel, parsley and
capers in a large bowl and toss to blend.
Mix in lemon juice, oil, and garlic. Season to taste with salt and pepper.